Madras chicken curry
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- 1 chicken legs
Skin chicken legs and cut into pieces.
Peel onion, ginger and garlic. Dice onion and mince garlic and ginger.
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.
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 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).
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!