Madras Chicken Curry

Cuisines

Best for

Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	fennel seeds
1	cinnamon stick
3	cloves
2	cardamom pods
1 cup	onions, finely chopped
2 teaspoons	ginger-garlic paste
2 cups	tomatoes, pureed
1 teaspoon	turmeric powder
2 teaspoons	red chili powder
2 teaspoons	coriander powder
1 teaspoon	cumin powder
1 cup	coconut milk
Salt	to taste
10	curry leaves
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan over medium heat and add mustard seeds, fennel seeds, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
2. 2 Add the chopped onions and sauté until they turn golden brown.
3. 3 Stir in the ginger-garlic paste and sauté for another minute.
4. 4 Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5 Mix in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2 minutes.
6. 6 Add the chicken pieces and coat them well with the spice mixture.
7. 7 Pour in the coconut milk and add salt to taste. Stir well.
8. 8 Cover and cook on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
9. 9 Add the curry leaves and simmer for another 5 minutes.
10. 10 Garnish with chopped coriander leaves before serving.