Madras

also called chicken madras · madras curry · lamb madras · beef madras · madrasi

The table

1 tspblack mustard seedspop 1 min, until the leaves stop spittingsear 6 minfry in 4 minsimmer 20 min, uncoveredstir through off the heat
15(fresh, on the stem)curry leaves
3 Tbs(40 g)coconut oil
1 1/2 lb(680 g; cut in 2-in pieces)boneless chicken thighs
1 1/2 cups(360 g; the base recipe)onion-tomato masala
2 Tbsmadras curry powder
1 tsp(or 2, and that is the rung above)cayenne
1 Tbs(20 g; or a walnut of pulp soaked and strained)tamarind concentrate
3/4 cup(180 mL)water
1 1/2 tspkosher salt
3 Tbs(chopped)cilantro
2 tsplemon juice
`madras-curry-powder` has been on this shelf with nothing under it; this is the dish it was ground for. Madras is the second-hottest printed line — hotter than a bhuna below a vindaloo — and the heat is a quantity of cayenne rather than a different method which is why phal the rung above is not written here at all. Sour is the other half of it: tamarind and curry leaf are what make this taste southern rather than just hot. Lamb wants ninety minutes of braising before the tamarind goes
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1pop 1 min, until the leaves stop spitting

2sear 6 min

goes in with what step 1 made

3fry in 4 min

goes in with what step 2 made

4simmer 20 min, uncovered

goes in with what step 3 made

5stir through off the heat

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 mintwo waits that overlap count once
Needs you
11 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 50 min.

  1. pop 1 min, until the leaves stop spitting

    1 minneeds youfrom the start

  2. sear 6 min

    6 minneeds you1 min in

  3. fry in 4 min

    4 minneeds you7 min in

  4. simmer 20 min, uncovered

    20 minwalk away11 min in

  5. stir through off the heat

    not timed31 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need heavy pan

Goes with

See how it is written
>> title: Madras
>> category: Stews & Braises
>> tags: chicken, indian, chiles, tamarind, curry
>> counters: Curry House
>> aka: chicken madras, madras curry, lamb madras, beef madras, madrasi
>> pairs-with: madras-curry-powder, onion-tomato-masala, pilau-rice
>> servings: 4
>> time: 50 min
>> step.1: pop 1 min, until the leaves stop spitting
>> step.2: sear 6 min
>> step.3: fry in 4 min
>> step.4: simmer 20 min, uncovered
>> step.5: stir through off the heat

Pop @black mustard seeds{1%tsp} and @curry leaves{15}(fresh, on the stem) in @coconut oil{3%Tbs}(40 g) in a #heavy pan{} ~fry{1%min}, with the lid held over the pan until the spitting stops.

Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in 2-in pieces) in @&(~1)tempered oil{} ~sear{6%min}.

Fry @onion-tomato masala{1 1/2%cup}(360 g; the base recipe), @madras curry powder{2%Tbs} and @cayenne{1%tsp}(or 2, and that is the rung above) into @&(~1)seared chicken{} ~fry{4%min}.

Simmer @&(~1)curry{} with @tamarind concentrate{1%Tbs}(20 g; or a walnut of pulp soaked and strained), @water{3/4%cup}(180 mL) and @kosher salt{1 1/2%tsp} ~simmer{20%min}, uncovered, until it is thick enough to sit up on a spoon.

Stir @cilantro{3%Tbs}(chopped) and @lemon juice{2%tsp} through @&(~1)madras{} off the heat.

`madras-curry-powder` has been on this shelf with nothing under it; this is the dish it was ground for. Madras is the second-hottest printed line — hotter than a bhuna, below a vindaloo — and the heat is a quantity of cayenne rather than a different method, which is why phal, the rung above, is not written here at all. Sour is the other half of it: tamarind and curry leaf are what make this taste southern rather than just hot. Lamb wants ninety minutes of braising before the tamarind goes in.