Madras

🥘 Ingredients

• black mustard seeds 1 tsp
• curry leaves 15
• coconut oil 3 Tbs
• boneless chicken thighs 1 ½ lb
• onion-tomato masala 1 ½ cup
• madras curry powder 2 Tbs
• cayenne 1 tsp
• tamarind concentrate 1 Tbs
• water ¾ cup
• kosher salt 1 ½ tsp
• cilantro 3 Tbs
• lemon juice 2 tsp

1. 1

   Pop black mustard seeds and curry leaves in coconut oil in a heavy pan 1 min , with the lid held over the pan until the spitting stops.
2. 2

   Sear boneless chicken thighs in @&( timer 6 min .
3. 3

   Fry onion-tomato masala , madras curry powder and cayenne into @&( timer 4 min .
4. 4

   Simmer @&( timer with tamarind concentrate , water and kosher salt 20 min , uncovered, until it is thick enough to sit up on a spoon.
5. 5

   Stir cilantro and lemon juice through @&( timer off the heat.
6. 6

   Lamb wants ninety minutes of braising before the tamarind goes in. The heat here is cayenne and not method.