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Madras Chicken Curry
| Main ingredients | Chicken on the bone, Madras curry powder, Onions, Ginger-garlic-green chilli paste, Tomatoes, Tamarind pulp, Red chilli powder, Garam masala powder, Curry leaves, Green chillies, Coconut milk |
| Cuisine | South Indian |
| Course | Main course chicken |
| Prep time | 10-15 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non veg |
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
- Heat oil in a kadai, add onions and salt, mix and sauté till golden brown.
- Add ginger-garlic-green chilli paste, mix and sauté for 1 minute. Add tomatoes and saute on medium heat till tomatoes become pulpy.
- Add tamarind pulp and mix well. Add red chilli powder, turmeric powder, garam masala powder and 1 tsp Madras curry powder and mix well.
- Add curry leaves and mix well. Add chicken and sauté on high heat for 4-5 minutes.
- 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.
- Add coconut milk, remaining curry powder and salt and mix well. Add coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.
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