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Chicken Madras Recipe
recipe image
Monday, 09 March 2009
Description Chicken Madras curry is a fairly hot curry sauce, red in colour and with heavy use of chilli powder. It originates in the south of India and gets its name from the city of Madras.
Ingredients
At a glance
Diet
Non-Vegetarian
Cooking Method
Frying
Difficulty
Challenging
Course / Dish
Main Course
Main Ingredient
Chicken
Serves
4
#  2 Tbsp. vegetable oil
#  1 medium-sized white onion, diced
#  1/2 tsp. ginger paste
#  1/2 tsp. garlic paste
#  1/2 C. tomatoes, diced
#  1/2 C. water
#  1/2 tsp. garam masala
#  1/2 tsp. turmeric
#  1/2 tsp. red chile powder
#  1 lb. boneless chicken, cut into 1" cubes
#  1 Tbsp. coconut milk
#  1 pinch mustard seed
#  1 pinch fenugreek seed
#  1 pinch cumin seed
#  1 pinch whole, pre-soaked white lentils
#  5 whole dried Thai red chiles
#  5 curry leaves
#  1 Tbsp. chopped coriander
Methods/steps
  1. Heat 1 Tbsp. of oil in a pan.
  2. Add diced onions and stir until they are golden in color.
  3. Add ginger and garlic and fry for ½ minute.
  4. Add tomatoes, water, garam masala, turmeric and chilli powder and cook for about 90 secs.
  5. Pour mixture into a blender until pureed.
  6. Add chicken to a pot along with coconut milk.
  7. After it starts to boil, let it simmer for about 6 minutes or until the meat is tender.
  8. Heat remaining 1 Tbsp. oil in a fry pan.
  9. Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping.
  10. Add whole red chillies and stir until mixture turns a darker color.
  11. Add curry leaves. When the leaves become soft, take them out.
  12. Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.
  13. Serve hot, garnished with coriander.
Additional Tips
Serve it with naan bread and rice. Also goes well with a cold beer.
Reviews
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