Madras Chicken Curry

2013-08-20
  • Yield : 1
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Madras Chicken Curry Recipe Indian

Whole Spices:

  • 1 tsp Cumin Seeds
  • 3 Green Cardamom Pods
  • 1-inch Cinnamon Stick
  • 3 Cloves
  • 1 Star Anise

Ingredients

  • 1 kg Skinless Chicken Thighs
  • 350 Grams White or Red Onion, chopped
  • 25 Grams Garlic and 25g Ginger, ground together in a paste
  • 15 Grams Green Chillies, ground into a paste in a pestle and mortar using a little oil
  • 5 Grams Turmeric Powder
  • 10 Grams Red Chilli Powder
  • 20 Grams Coriander Powder
  • Pinch of Salt
  • 250 Grams Chopped Tomatoes
  • 1 ½ tea spoon Black Peppercorns, cracked
  • ½ tea spoon Fennel Seeds
  • 200ml Coconut Milk
  • ½ Bunch of Coriander Leaves
  • 10 Curry Leaves
  • 150ml Vegetable Oil

Method

Step 1

Trim & remove any remaining skin or fat from the chicken thighs & cut into 60 Grams cubes.

Step 2

Roast the black pepper, fennel seeds & make a powder of both separately.

Step 3

Wash the chicken & finely chop the coriander leaves.

Step 4

Heat the oil in a heavy bottomed pan & gently fry the curry leaves, then remove from the heat & set aside.

Step 5

Add the whole spices to the pan & allow to crackle.

Step 6

Add the sliced onions and cook until golden brown.

Step 7

Add the ginger & garlic paste & stir well, then add the chicken & green chilli paste to it & stir it.

Step 8

Add the turmeric, chilli powder, coriander powder and cook for five minutes.

Step 9

Add the chopped tomatoes & stir until the chicken is cooked.

Step 10

Finish with cracked black pepper , fennel powder and coconut milk.

Step 11

Serve in a bowl, garnished with coriander & fried curry leaf.


Madras Chicken Curry
 
Prep time
Cook time
Total time
 
Madras Chicken Curry
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 1 kg Skinless Chicken Thighs
  • 350 Grams White or Red Onion, chopped
  • 25 Grams Garlic and 25g Ginger, ground together in a paste
  • 15 Grams Green Chillies, ground into a paste in a pestle and mortar using a little oil
  • 5 Grams Turmeric Powder
  • 10 Grams Red Chilli Powder
  • 20 Grams Coriander Powder
  • Pinch of Salt
  • 250 Grams Chopped Tomatoes
  • 1 ½ tea spoon Black Peppercorns, cracked
  • ½ tea spoon Fennel Seeds
  • 200ml Coconut Milk
  • ½ Bunch of Coriander Leaves
  • 10 Curry Leaves
  • 150ml Vegetable Oil
Whole Spices:
  • 1 tsp Cumin Seeds
  • 3 Green Cardamom Pods
  • 1-inch Cinnamon Stick
  • 3 Cloves
  • 1 Star Anise
Instructions
  1. Trim & remove any remaining skin or fat from the chicken thighs & cut into 60 Grams cubes.
  2. Roast the black pepper, fennel seeds & make a powder of both separately.
  3. Wash the chicken & finely chop the coriander leaves.
  4. Heat the oil in a heavy bottomed pan & gently fry the curry leaves, then remove from the heat & set aside.
  5. Add the whole spices to the pan & allow to crackle.
  6. Add the sliced onions and cook until golden brown.
  7. Add the ginger & garlic paste & stir well, then add the chicken & green chilli paste to it & stir it.
  8. Add the turmeric, chilli powder, coriander powder and cook for five minutes.
  9. Add the chopped tomatoes & stir until the chicken is cooked.
  10. Finish with cracked black pepper , fennel powder and coconut milk.
  11. Serve in a bowl, garnished with coriander & fried curry leaf.

 

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