Chicken Madras
Chicken madras, made with fresh ingredients and masalas, has a distinctive taste. This recipe is made with a coconut gravy. It goes well with rice or roti.
Ingredients
Method
- For curry paste: Fry coriander seeds, cumin seeds, mustard seeds, fennel seeds, black peppercorns and cinnamon for 3 minutes or golden brown.
- Add turmeric, paprika and red chilli to the above and blend to a smooth powder and add salt.
- Add grated ginger, garlic, tomato purée, vinegar and mix well.
- After using the required amount of curry paste, the rest of it can be stored in air tight jar by covering it with oil in refrigerator.
- Chicken Madras: Mix chicken, lemon juice and Garam masala and salt and set it aside.
- Heat oil in a deep bottomed vessel on medium heat. Add onion and fry until golden brown.
- Add chicken to it and fry for 5 minutes.
- Add the curry paste and cook for a couple of minutes.
- Add the tomato and coconut and cook until the chicken is soft and tender.
- Garnish with coriander leaves.