Chicken Madras

Between taking photos of past recipes that previously didn't have photos, and trying new things, I've found myself cooking more Indian dishes lately. Many I haven't tried before.



I want to make my way through more standards, like Vindaloo or Tandoori. I guess it's just going to take time. Fortunately, I have more than willing diners to help me eat my way through my creations.



My latest adventure was to tackle a Madras dish. From my research, the recipes vary immensely. The one I found to use as a base looked the most interesting. It was originally meant for a smaller quantity of red meat, not chicken, but I'm flexible.



I also made the mistake of defrosting the wrong package of chicken, so I ended up with chicken breasts, bone-in cut in half. The chicken was fall-off-the-bone soft, however, I really wanted to mix it in with the rice - not possible when you're looking out for small bones.



I'm not sure how authentic it was, but hey, I can always do another variation!


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