Authentic Chicken Madras
Roasted Cauliflower "Rice"
Ingredients
- 5 Tbsp cooking oil
- 3 whole cloves
- 2 cardamom pods
- 2 large onions, finely chopped
- 3 green chile peppers, with seeds, chopped
- 1 (1-inch) piece ginger, minced
- 4 cloves garlic, crushed
- 1 tsp ground red chili pepper, or to taste
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt to taste
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup water
- ½ (14-oz) can tomato puree
- 1 tsp ground nutmeg
- ½ cup chopped fresh cilantro, or more to taste
- 1 tsp garam masala
Instructions
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Side Dish Ingredients
- Cooking spray
- 1 head cauliflower, cut into ½-inch pieces
- 2¼ tsp avocado oil
- ¼ tsp salt, divided
Side Dish Instructions
- Preheat oven to 450°F. Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- Fill a food processor ¼ of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
- Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
- Spread 2½ cups of the rice in an even layer on each lined baking sheet.
- Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
- Season each sheet of roasted rice with ¼ tsp salt and place in a large container.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
423
|
59
|
482
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 18 | 8 | 26 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 335 | 261 | 596 |
Allrecipes Meal Plan
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