Wednesday, April 1, 2015

Madras Chicken Curry


Boneless chicken: 250 gm
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Dried red chilli: 3
Ginger (crushed): 1 inch
Garlic (crushed): 3 cloves
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Lemon juice: 2 tsp.
Cooking oil: 3 tsp.
Onions (chopped): 1
Cinnamon: 1 inch
Curry leaves: a few
Black pepper powder: 1/2 tsp.
Green chilli (chopped): 1
Tomato (chopped): 1
Coriander leaves for garnish

  1. Wash and clean the chicken an marinate it with a little salt and black pepper powder and keep aside.
  2. Prepare Madras curry paste: dry roast coriander seeds, cumin seeds, mustard seeds, peppercorns and dried red chilli on medium flame. Remove from flame, cool and grind (or crush in a mortal pestle). 
  3. Mix this spice powder with ginger, garlic lemon juice and turmeric powder. This is the hot and spicy Madras curry paste. Keep aside.
  4. Heat some oil in a pan on medium flame and add the chicken pieces. Cook the chicken on medium flame until it's done. Keep turning in between. By the time, prepare the curry. 
  5. Heat oil and add cinnamon. Add the onions and the curry leaves and fry until the onions are transparent. Add the green chilli and mix well.
  6. After about a minute, sprinkle the red chilli powder and add the Madras curry paste in step 3. Mix well and cook for about a minute.
  7. Add the tomatoes, sprinkle salt and cook until the tomatoes are soft and mushy and all the spices are incorporated in the curry. Don't add any water as water will dilute the spiciness which is actually the specialty of this dish. 
  8. By this time, the chicken would be done. Add the chicken in the curry masala and mix everything well. Turn off the flame and cover. Let sit for about 10 minutes. This is necessary to cook the chicken from inside as well so it becomes tender. 
  9. Remove cover and garnish with coriander leaves. Serve hot !!!

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