Madras Chicken Curry

Cuisines

Best for

Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fennel Seed
	1	Cinnamon stick
	3	Clove
	2	Cardamom Pod
	1 cup	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	2 cups	Tomato , pureed
	1 teaspoon	Turmeric powder
	2 teaspoons	Red chili powder
	2 teaspoons	Coriander powder
	1 teaspoon	Cumin , powder
	1 cup	Coconut Milk , thick
	Salt	To taste
	10	Curry Leaf
	2 tablespoons	Cilantro , 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.