In this post I am sharing the recipe of a South Indian style chicken curry which is prevalent in Bengali homes by the name Madrasi chicken curry derived from the name "Madras" which is called "Chennai" now. This is not an authentic chicken curry but in this way it used to be cooked at home. Those days internet was not available so recipes were transferred if someone travels to the city and share it or through a cookbook . The specialty of this chicken curry was the addition of fresh coconut and grounded spices from scratch . In older day the spices used to be ground on stone and scraped using the dried coconut palm pod.
Course
Main Course
Cuisine
Indian, Indian cuisine
Keyword
chicken curry, curry recipes, south indian chicken
Prep Time20minutes
Cook Time30minutes
Servings3persons
Authorindrani
Ingredients
Ingredients
500gm chicken curry cut
Wet spice
Onion2
Ginger1 and 1/2 inch
Garlic9 to 10 cloves
1cupfresh grated coconut
Curry leaves
Whole spices
1.5 to 6whole red chilies
1tbspwhole cumin seeds
1tbspwhole coriander seeds
Dry powdered spices
1tspred chili powder
1tspturmeric powder
1tspgaram masala
Garnish
Coriander leaves for garnish
Fat
¼cupoil
Instructions
Instructions
Roast the whole spices and powder them.
Add the ingredients of the wet spices with the powdered whole spices and ground them to a fine paste.
Heat oil in the pan
Add the wet paste and sauté till rawness disappear.
Add turmeric powder, chili powder and garam masala and simmer.
Add the chicken and slow cook till fat floats and the spices leave the sides of the pan.
Add tamarind water .
Add salt to taste . Cook till the chicken is tender.
Garnish with coriander leaves and chopped green chilies