Madras chicken curry

Madras chicken curry

Based on 0 ratings
K

Kathrin

Community member

"This is an easy chicken curry with a tomato-based gravy that does not require marinating. You can reduce the heat by using sweet paprika powder instead of cayenne pepper or using a milder Kashmiri chili powder."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
chicken legs
½
onion
1 cloves
garlic
1 tsp
ginger (diced)
tbsp
ghee
¼
cinnamon stick
tbsp
madras curry powder
½ tsp
cayenne pepper
¼ tsp
fenugreek seeds
½ tbsp
tamarind paste
½ tsp
salt
¼ tsp
black pepper powder
200 ml
tomato purée (passata)
100 ml
coconut milk
  • Step 1/6

    Skin chicken legs and cut into pieces.
    • 1 chicken legs

    Skin chicken legs and cut into pieces.

  • Step 2/6

    Peel onion, ginger and garlic. Dice onion and mince garlic and ginger.

    Peel onion, ginger and garlic. Dice onion and mince garlic and ginger.

  • Step 3/6

    Heat up ghee in a pan, add cinnamon and fenugreek and stir. Add onion and fry until it starts browning. Then turn down heat to medium, add garlic and ginger and fry till fragrant.

    Heat up ghee in a pan, add cinnamon and fenugreek and stir. Add onion and fry until it starts browning. Then turn down heat to medium, add garlic and ginger and fry till fragrant.

  • Step 4/6

    Add chicken pieces and fry until starting to brown. Add madras curry powder, pepper, cayenne pepper, salt and tamarind.  Stir and cook for a few minutes.

    Add chicken pieces and fry until starting to brown. Add madras curry powder, pepper, cayenne pepper, salt and tamarind. Stir and cook for a few minutes.

  • Step 5/6

    Add tomato purée and bring to a boil, then add coconut milk, stir and bring to a boil again and simmer on low to medium heat until chicken is done (about 30min).

    Add tomato purée and bring to a boil, then add coconut milk, stir and bring to a boil again and simmer on low to medium heat until chicken is done (about 30min).

  • Step 6/6

    Adjust salt and heat according to your taste about 5min before removing from heat. For garnishing, you can top it with spring onion, fresh cilantro or raw thinly sliced red onions and serve with steamed rice and veggies.

    Adjust salt and heat according to your taste about 5min before removing from heat. For garnishing, you can top it with spring onion, fresh cilantro or raw thinly sliced red onions and serve with steamed rice and veggies.

  • Enjoy your meal!

    Madras chicken curry

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