The enticing scent of spices wafting from my kitchen often makes me reminiscent of cozy family dinners where every bite felt special. In those moments, I discovered the magic of Chicken and Black Garlic Madras with Cauliflower and Tamarind-Coconut Rice—a dish that transforms your average weeknight into an unexpected culinary celebration!
I first tried this recipe on a chilly Sunday, longing for something that would be both comforting and exhilaratingly flavorful. With the perfect balance of spices and the lush sweetness of tamarind, this meal is a delightful twist on traditional curry. It’s incredibly easy to prepare—ideal for anyone tired of the same takeout routine but craving something hearty and homemade.
Whether you’re hosting friends or enjoying a quiet evening alone, this dish promises warmth and satisfaction, where each mouthful captures the essence of vibrant Indian cuisine. So roll up those sleeves and let’s dive into a cooking adventure that will elevate your dining experience!
Why is Chicken and black garlic madras special?
Savory, Robust Flavor: The unique blend of black garlic and spices creates a depth you won’t find in typical curries.
Comforting Dish: Perfect for cozy evenings, this recipe brings warmth and satisfaction to your table.
Easy Preparation: Even novice cooks can master this with straightforward steps, making it a weeknight staple.
Impressive Presentation: Serve it up with vibrant tamarind-coconut rice and charred cauliflower for a feast that wow your guests!
Versatile Meal: Great for leftovers, it’s equally enjoyable as a lunch the next day.
So why not take a break from fast food and bring the richness of homemade cooking into your kitchen? With dishes like this, you’re bound to impress your family and friends!
Chicken and Black Garlic Madras Ingredients
• Spice up your meal with these key ingredients!
For the Chicken Marinade
• Chicken thighs/drumsticks – 8 pieces, perfect for soaking up the rich flavors of the marinade.
• Natural yoghurt – 150g, tenderizes the chicken while adding creaminess.
• Garlic clove – 1, grated for a robust flavor.
• Fresh ginger – 1kg, grated, boosts both spice and health benefits.
• Ground turmeric – 1 tsp, gives vibrant color and earthy taste.
• Chilli powder – 1 tsp, adjust to your heat preference.
• Salt – 1/2 tsp, enhances all the flavors in the marinade.
For the Madras Spice Paste
• Dried red Kashmiri chillies – 6, adds a mild heat and rich color.
• Coriander seeds – 1 tbsp, gives a citrusy flavor to the mix.
• Cumin seeds – 1 tsp, brings a warm, nutty taste.
• Fenugreek seeds – 1/2 tsp, adds slight bitterness and sweetness.
• Black peppercorns – 1/2 tsp, packs a punch of heat.
• Green cardamom pods – 6, introduce a sweet floral note.
• Cinnamon stick – 1, infuses warmth and sweetness.
• Cloves – 4, bring a spicy, aromatic flavor.
• Black garlic cloves – 4, offers a rich and mellow note of sweetness.
For the Curry Base
• Coconut oil – 2 tbsp, a tropical fat that enhances the dish’s flavor.
• Red onion – 1 large, finely chopped, adds a sweet undertone when sautéed.
• Chopped tomatoes – 1 tin, provides acidity and sweetness.
• Fresh curry leaves – A pinch, brings a unique herbal flavor.
• Hot water/chicken stock – 200ml, to create a luscious sauce.
• Salt – To taste, balances the dish.
For the Cauliflower
• Medium cauliflower – 1 handful, charred for added texture.
• Coconut oil – 2 tbsp, to toss before roasting.
• Smoked paprika – 1 tsp, adds depth with a hint of smokiness.
• Salt – Season to taste.
For the Pink Pickled Onions
• Red onions – 2, sliced for a tangy, vibrant addition.
• Caster sugar – 100g, balances out the vinegar’s acidity.
• White wine vinegar – 250ml, gives a sharp tang to the onions.
• Water – 250ml, for soaking the onions.
• Salt – 1/2 tbsp, enhances all the pickling flavors.
For the Tamarind-Coconut Rice
• Basmati rice – 300g, rinsed and soaked for fluffy texture.
• Coconut oil – 2 tbsp, enhances the rice’s coconut flavor.
• Black mustard seeds – 1 tsp, introduces a nutty taste when popped.
• Dried red chilli – 1, broken in half for extra spice.
• Fresh curry leaves – A pinch, add fragrance and flavor.
• Freshly grated coconut – 2 tbsp, enhances the tropical essence.
• Tamarind paste – 1 tsp, brings a sour note that complements the rice.
• Water – 450ml, to cook the rice to perfection.
• Salt – 1/2 tsp, to taste.
For the Garnish
• Fresh coriander leaves – 1 handful, brightens up the dish.
• Lemon wedges – 1, for a zesty kick when served.
Now you have everything to create a delightful Chicken and Black Garlic Madras with Cauliflower and Tamarind-Coconut Rice!
How to Make Chicken and Black Garlic Madras
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Mix the Marinade: In a bowl, combine natural yoghurt, grated garlic, ginger, turmeric, chilli powder, and salt. Coat the chicken thighs or drumsticks well and let it marinate, ideally for at least 30 minutes for maximum flavor.
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Create the Spice Paste: Dry roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, green cardamom pods, cinnamon stick, cloves, and black garlic cloves in a pan until fragrant. Grind into a smooth paste to combine the spices beautifully.
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Sauté the Onions: Heat coconut oil in a large pan over medium heat. Add the chopped red onion and sauté until it’s soft and translucent. Then, stir in the Madras spice paste and fry for a few more minutes to deepen the flavors.
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Add Tomatoes and Stock: Pour in the chopped tomatoes and a pinch of fresh curry leaves. Follow this with hot water or chicken stock, stirring well. Season with salt to taste, letting the mixture simmer gently to meld the flavors.
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Char the Cauliflower: In a separate bowl, toss the cauliflower wedges with melted coconut oil, smoked paprika, and salt. Roast or grill until they’re beautifully charred, about 15-20 minutes, ensuring they develop a lovely caramelized texture.
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Pickle the Onions: Slice the red onions thinly and soak them in a mixture of caster sugar, white wine vinegar, water, and salt. Allow them to sit for at least 30 minutes, bringing a tangy crunch to your dish.
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Prepare the Rice: In another pan, heat coconut oil and add the black mustard seeds and broken dried red chilli. Once they start to pop, add the soaked basmati rice, fresh curry leaves, grated coconut, tamarind paste, water, and salt. Cook until the rice is fluffy and the liquid is absorbed, usually around 15 minutes.
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Serve and Enjoy: Plate the marinated chicken drenched in the aromatic curry sauce alongside the tamarind-coconut rice and charred cauliflower. Garnish with fresh coriander leaves and lemon wedges for a bright finish.
Optional: Add a sprinkle of toasted coconut on top for extra flavor and flair.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken and Black Garlic Madras
Fridge: Store leftover Chicken and Black Garlic Madras in an airtight container in the fridge for up to 3 days. Keep the accompanying tamarind-coconut rice separately to maintain its texture.
Freezer: Freeze the chicken curry in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating: Reheat curry and rice on the stovetop or in the microwave, adding a splash of water to avoid dryness. It’s best to reheat only the portions you plan to serve.
Storage Tips: For optimal freshness, seal the dish tightly, separating any garnishes or extras until you’re ready to serve again. Enjoy the lingering flavors of this delightful dish!
Variations & Substitutions for Chicken and Black Garlic Madras
Feel free to explore these delicious twists on this already vibrant dish!
- Dairy-Free: Substitute yoghurt with coconut milk or a dairy-free yoghurt for a creamy alternative that keeps the dish rich and flavorful.
- Vegetable Twist: Swap the chicken for chickpeas or lentils to create a hearty vegetarian version that is just as satisfying.
- Heat Level: Increase or decrease the number of dried red chillies and chilli powder to adjust spiciness; remember, you can always start with less and build up.
- Alternative Rice: Use quinoa or brown rice instead of basmati for a nutritious twist; just adjust the cooking liquid quantity accordingly.
- Extra Veggie Power: Add spinach or kale into the curry during the last few minutes of cooking to boost flavors and nutrition. It adds a lovely color and texture too!
- Citrus Burst: Revamp your tamarind-coconut rice by adding lime or orange zest for an unexpected citrusy zing that complements the dish beautifully.
- Nutty Flavor: Incorporate cashews or almonds as a crunchy topping after serving to add texture and a lovely nutty flavor.
- Smoky Essence: For a deeper smoky flavor, grill the chicken before adding it to the curry sauce; that extra char will give it a delightful complexity.
Don’t hesitate to mix things up and make this dish your own! Each variation adds a unique touch while perfectly fitting the essence of comfort food. Enjoy!
Make Ahead Options
These flavorful Chicken and Black Garlic Madras with Cauliflower and Tamarind-Coconut Rice are perfect for meal prep enthusiasts! You can marinate the chicken thighs or drumsticks up to 24 hours in advance, allowing the spices to deeply penetrate the meat. Additionally, the pink pickled onions can be prepared up to 3 days ahead, stored in the refrigerator for optimal zing. For the rice, cook it just before serving to ensure it remains fluffy and fresh. When you’re ready to enjoy, simply heat the marinated chicken in the curry sauce until heated through and serve alongside the freshly cooked tamarind-coconut rice and charred cauliflower for a quick and comforting elevated meal. Enjoy your time-saving masterpiece!
Helpful Tricks for Chicken and Black Garlic Madras
Marinate Well: Let the chicken sit in the marinade for at least 30 minutes, or overnight if possible, to fully absorb the rich flavors.
Don’t Rush the Spice Paste: Ensure you roast the spices until fragrant; this step enhances the richness of the Chicken and black garlic madras immensely.
Control the Heat: Adjust the amount of chilli powder to suit your taste; it’s easy to start mild and build up the heat gradually.
Perfect Pickling: Allow your onions to pickle for a minimum of 30 minutes for the best tangy crunch that complements the curry.
Fluff the Rice: After cooking, let the tamarind-coconut rice sit covered for a few minutes before serving—this helps achieve perfect fluffiness.
Experiment with Veggies: Feel free to add other veggies to the charred cauliflower—bell peppers or broccoli would be delightful additions!
What to Serve with Chicken Curry with Tamarind-Coconut Rice?
Transform your meal into a vibrant feast by pairing delicious sides.
- Charred Cauliflower: The crispy, smoky flavor of roasted cauliflower complements the rich spices of the curry perfectly. Each bite adds texture and freshness to the dish.
- Pink Pickled Onions: These tangy-sweet onions offer a bright contrast, cutting through the richness of the curry while adding a splash of color to your plate. A delightful crunch awaits!
- Fresh Naan Bread: Soft, fluffy naan is essential for scooping up every delicious bite of chicken curry and soaking up the aromatic sauce. It’s comfort food at its best!
- Raita: A cooling yogurt-based side, raita is perfect for balancing the spices in the chicken curry. It brings a creamy, refreshing element to your meal.
- Cucumber Salad: A light salad with crunchy cucumbers and fragrant herbs offers a refreshing touch alongside the hearty curry and rice. The contrast in textures is divine!
- Mango Chutney: Sweet and tangy mango chutney enhances the flavors of the chicken curry, adding an exotic sweetness that rounds out the meal beautifully. A true treat!
- Chai Tea: Sipping on a warm cup of chai tea creates the perfect atmosphere for enjoying this flavorful dish, wrapping everything in warmth and comfort.
With these pairings, your Chicken and Black Garlic Madras with Cauliflower and Tamarind-Coconut Rice will shine even brighter!
Chicken and Black Garlic Madras with Tamarind-Coconut Rice Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! Using bone-in chicken thighs or drumsticks boosts flavor and juiciness. If you prefer boneless, just reduce the cooking time slightly to ensure they don’t dry out.
How should I store leftovers?
Store your Chicken and Black Garlic Madras in an airtight container in the fridge for up to 3 days. I recommend keeping the tamarind-coconut rice separately to help maintain its fluffy texture and prevent it from becoming soggy.
Can I freeze Chicken and Black Garlic Madras?
Very much so! You can freeze the chicken curry for up to 3 months. Just make sure it’s in a freezer-safe container. When you’re ready to enjoy it, thaw in the fridge overnight before reheating.
What’s the best way to reheat the curry?
To reheat, gently warm the curry on the stovetop or in the microwave. Add a splash of water to prevent it from drying out and stir occasionally. This helps it return to its delicious, saucy state!
Are there any dietary considerations for this dish?
Yes! This recipe is not suitable for gluten-free diets due to the use of certain spices and pickles. If you have allergies to nuts or dairy, you might want to substitute the yoghurt and coconut oil with vegan alternatives like silken tofu and olive oil. Always check individual ingredients if you’re cooking for guests with allergies!
Savory Chicken and Black Garlic Madras with Coconut Rice Delight
Ingredients
Equipment
Method
- In a bowl, combine natural yoghurt, grated garlic, ginger, turmeric, chilli powder, and salt. Coat the chicken thighs or drumsticks well and let it marinate for at least 30 minutes.
- Dry roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, green cardamom pods, cinnamon stick, cloves, and black garlic cloves in a pan until fragrant. Grind into a smooth paste.
- Heat coconut oil in a large pan over medium heat. Add the chopped red onion and sauté until soft. Stir in the Madras spice paste and fry for a few more minutes.
- Pour in the chopped tomatoes and fresh curry leaves. Follow with hot water or chicken stock, stirring well. Season with salt to taste and simmer gently.
- Toss the cauliflower wedges with melted coconut oil, smoked paprika, and salt. Roast or grill until beautifully charred, about 15-20 minutes.
- Slice the red onions thinly and soak in a mixture of caster sugar, white wine vinegar, water, and salt. Allow them to sit for at least 30 minutes.
- In another pan, heat coconut oil and add the black mustard seeds and broken dried red chilli. Once they start to pop, add the soaked basmati rice, fresh curry leaves, grated coconut, tamarind paste, water, and salt. Cook until fluffy.
- Plate the marinated chicken in the aromatic curry sauce alongside the tamarind-coconut rice and charred cauliflower. Garnish with fresh coriander leaves and lemon wedges.