Madras Chicken Curry

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 2 teasoonps Madras curry powder
• 3 tablespoons oil
• 2 large onions, sliced
• Salt to taste
• 1 tablespoon ginger-garlic-green chilli paste
• 2 large tomatoes, sliced
• 1½ tablespoons tamarind pulp
• 1½ teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 sprig of curry leaves
• 2 green chillies, slit
• ¾ cup coconut milk
• 2 tablespoons chopped fresh coriander leaves + for garnish
• Steamed rice for serving

Method

1. Heat oil in a kadai, add onions and salt, mix and sauté till golden brown.
2. Add ginger-garlic-green chilli paste, mix and sauté for 1 minute. Add tomatoes and saute on medium heat till tomatoes become pulpy.
3. Add tamarind pulp and mix well. Add red chilli powder, turmeric powder, garam masala powder and 1 tsp Madras curry powder and mix well.
4. Add curry leaves and mix well. Add chicken and sauté on high heat for 4-5 minutes.
5. Add 1½ cups water and green chillies and mix well. Cover and cook on medium heat for 8-10 minutes or till chicken is done.
6. Add coconut milk, remaining curry powder and salt and mix well. Add coriander leaves and mix well.
7. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.