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Showing posts from January 22, 2010

Madras Chicken Curry

Madras Chicken Curry
I came across this recipe in a cooking book. The original recipe uses mutton but since I haven't got any mutton left in my freeze so I'm preparing it my fav chicken..The taste was really as I have prepared it with ghee instead of oil.The chicken is cooked slowly in low flame so that the sauce are absorbed and the curry matures to a full flavor.

Serving Size:5

1 whole chicken cut
1.5 tsp turmeric powder
2tbsp coriander seeds
2tsp cumin seeds
10 dried chillies
12 curry leaves
2 tomatoes chopped
10 garlic cloves chopped roughly
a small ginger piece chopped roughly
1tsp fennel seeds
1tbsp tamarind paste
4tbsp ghee
3 large red onions sliced
2 cup coconut milk
1 cinnamon stick
few cardamon seeds
curry leaves
chopped coriander leaves

Preparation Methods:
Rub the cut chicken with turmeric powder. In a pan dry roasted the coriander seeds,cumin seeds and dried chillies separately.Once they are cooled -grind them to powder in a pestle and mortar.Make a paste with the curry lea…