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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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: ASIA, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • Curry Paste:
  • 3 Tbsp Coriander seeds
  • 2 Tbsp Cumin seeds
  • 1 Tbsp Mustard seeds
  • 1 Tbsp Fennel seeds
  • 1 tsp Black peppercorns
  • 1 " Cinnamon
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 2 Dry red chillies
  • 1 " Ginger grated
  • 4 Garlic cloves grated
  • 1 Tbsp Tomato purée
  • 4 Tbsp White wine vinegar
  • Oil to cover the paste for storage
  • For Chicken Madras:
  • ½ kg Chicken cut into medium pieces
  • ½ Lemon
  • 1 tsp Garam masala
  • Salt as required
  • 2 Tbsp Oil
  • 1 Large onion chopped
  • 2 Tbsp for mild, 3 Tbsp (for medium hot), 5 Tbsp (for hot) Curry paste
  • 1 Tomato chopped
  • 50 g Dessicated coconut
  • A sprig of coriander chopped

Method
 

  1. For curry paste: Fry coriander seeds, cumin seeds, mustard seeds, fennel seeds, black peppercorns and cinnamon for 3 minutes or golden brown.
  2. Add turmeric, paprika and red chilli to the above and blend to a smooth powder and add salt.
  3. Add grated ginger, garlic, tomato purée, vinegar and mix well.
  4. 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.
  5. Chicken Madras: Mix chicken, lemon juice and Garam masala and salt and set it aside.
  6. Heat oil in a deep bottomed vessel on medium heat. Add onion and fry until golden brown.
  7. Add chicken to it and fry for 5 minutes.
  8. Add the curry paste and cook for a couple of minutes.
  9. Add the tomato and coconut and cook until the chicken is soft and tender.
  10. Garnish with coriander leaves.