Chicken Madras

Ingredients

• 2 dried red chiles (preferably chiles de árbol)
• 1 (3″) cinnamon stick, broken into pieces
• 4 whole cloves
• 1 Tbsp. coriander seeds 
• 2 tsp. fennel seeds
• 1 tsp. black peppercorns
• 1/2 tsp. cumin seeds
• 1 (28-oz.) can whole peeled tomatoes
• 2 Tbsp. ghee or vegetable oil
• 2 yellow onions, chopped
• 1 tsp. kosher salt, divided, plus more
• 2 green bird’s eye chiles or 1 serrano chile, seeded if desired, very finely chopped
• 4 cloves garlic, finely chopped
• 2 Tbsp. finely chopped peeled ginger
• 2 lb. boneless, skinless chicken breasts, cut into 1″ pieces
• 1 (14.5-oz.) can coconut milk
• Cooked rice and fresh cilantro, for serving

Directions

1. In a medium skillet, combine red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin. Toast over medium heat, tossing occasionally, until fragrant and a shade darker in color, 3 to 4 minutes. Transfer to a small bowl and let cool completely, then grind to a powder in a spice mill or with a mortar and pestle.
2. Pour tomatoes with their juices into a large deep bowl. Using clean hands, tear tomatoes into 3 to 4 pieces each.
3. In a large pot over medium heat, heat ghee. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown around the edges, 8 to 10 minutes. Add green chiles, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more.
4. Add chicken and 1/2 teaspoon salt and stir to combine, then stir in spice blend, torn tomatoes with their juices, and milk. Bring to a boil over high heat, then reduce heat to medium-low and simmer until chicken is cooked through and sauce has thickened, 10 to 15 minutes; season with salt, if needed.
5. Divide rice among plates. Spoon chicken and sauce over. Top with cilantro.