Marinading raw meat in the fridge overnight is a pretty common practice.

In this case though, I meant cooking the curry and then letting the cooked chicken marinade in the curry gravy in the fridge.

Here’s what I wrote down for this recipe:

Chicken Madras Curry

Ingredients

• 3 tablespoons neutral oil
• 1.2 kilograms chicken thigh, diced
• 1 teaspoons whole cumin seeds
• 3 bay leaves (dried or fresh)
• 5 grams cilantro root & stem, chopped
• 2 onion (medium sized), thinly sliced
• 4 garlic cloves, minced
• 35 grams ginger, peeled and minced
• 1.5 teaspoons ground cumin
• 1 teaspoons ground coriander
• 2.5 teaspoons ground garam masala
• 0.8 teaspoons ground turmeric
• 0.5 teaspoons Kashmiri chilli powder
• 9 fresh curry leaves (optional, 8-10 leaves)
• 800ml canned whole tomatoes (or passatta if you want a less chunky curry)
• 400ml coconut milk
• salt & pepper, to taste
• cilantro, to serve

Instructions

1. Place a large, high-rimmed pan or pot over high heat. Add oil and sear chicken thigh for 3-4 minutes or until golden. Season the chicken with salt and pepper. Remove chicken and set aside (it’s ok if chicken is not cooked through at this stage).
2. Reduce heat to medium. Add whole cumin seeds and bay leaves, chopped cilantro, and cook for 1½-2 minutes until fragrant. Add onion, garlic, ginger, salt and pepper and sauté for 12 minutes.
3. Increase heat to medium-high. Add cumin, coriander, garam masala, turmeric, and Kashmiri chilli powder, mix well, and toast for 1 minute. Stir in curry leaves (if using), tomatoes, and coconut milk, season with more salt & pepper, and bring to a simmer. Once simmering, return the seared chicken to the pot, mix, reduce heat to low, cover, and cook for 30 minutes.
4. Taste and add more salt/pepper as needed.
5. Serve with rice/naan. Garnish with fresh cilantro.