Madrasi chicken curry

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.

Ingredients

• 500 gm chicken curry cut
• Wet spice
• Onion (2 )
• Ginger(1 and 1/2 inch)
• Garlic (9 to 10 cloves)
• 1 cup fresh grated coconut
• Curry leaves

Whole spices

• 1.5 to 6 whole red chilies
• 1 tbsp whole cumin seeds
• 1 tbsp whole coriander seeds
• Dry powdered spices
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• Garnish
• Coriander leaves for garnish

Fat

• ¼ cup oil

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 tamrind water .
• Add salt to taste . Cook till the chicken is tender.
• Garnish with coriander leaves and chopped green chilies

Print

Madrasi chicken curry

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 Time 20 minutes

Cook Time 30 minutes

Servings 3 persons

Author indrani

Ingredients

Ingredients

• 500 gm chicken curry cut

READ  Peruvian roasted chicken

Wet spice

• Onion 2
• Ginger 1 and 1/2 inch
• Garlic 9 to 10 cloves
• 1 cup fresh grated coconut
• Curry leaves

Whole spices

• 1.5 to 6 whole red chilies
• 1 tbsp whole cumin seeds
• 1 tbsp whole coriander seeds
• Dry powdered spices
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala

Garnish

• Coriander leaves for garnish

Fat

• ¼ cup oil

Instructions

Instructions

1. Roast the whole spices and powder them.
2. Add the ingredients of the wet spices with the powdered whole spices and ground them to a fine paste.
3. Heat oil in the pan
4. Add the wet paste and sauté till rawness disappear.
5. Add turmeric powder, chili powder and garam masala and simmer.
6. Add the chicken and slow cook till fat floats and the spices leave the sides of the pan.
7. Add tamarind water .
8. Add salt to taste . Cook till the chicken is tender.
9. Garnish with coriander leaves and chopped green chilies

Recipe Video

(39)