Chicken Madras

Budiono

Content Writer

July 31, 2024, 8:50 p.m. (4 months, 2 weeks)

Chicken Madras — Digital art by Anonymous

Category: Indian Cuisine
Published Date: 31-07-2024 20:44:04
Served: 4 Serves
Preparation: 50 minutes
Rating

Are you craving a curry dish that will tantalize your taste buds? Look no further than our Madras Chicken Curry! This authentic South Indian recipe offers a remarkable blend of spicy, tangy, and savory flavors. The secret to its deliciousness lies in the use of fresh tamarind, which imparts a distinctive sourness, and a variety of aromatic spices that create an incredibly enticing aroma.

Imagine tender, juicy pieces of chicken swimming in a vibrant red curry sauce that is bursting with flavor. Every spoonful will delight your palate with its warm, spicy heat and refreshing tanginess. The chicken is perfectly infused with the rich flavors of the curry, leaving you craving more. Serve this mouthwatering Madras Chicken Curry with steaming hot rice or fluffy naan bread for an unforgettable culinary experience.

Ingredients

Vegetable oil
Brown mustard seed

2 teaspoons
Onion

peeled and finely chopped

1 large
Unsalted butter

30g (1oz)
Garlic

peeled and thinly sliced

3 cloves of
Ginger

grated (shredded) root

1 heaped tablespoon
Small Green Chillies

left whole

2–4
Curry Leaves

Optional

10 fresh
Chilli Powder

mild or hot, as you like

1–2 teaspoons
Garam Masala

2 teaspoons
Plum Tomatoes

blended until smooth with 100ml (3 1/2 fl oz) water and a pinch of sugar

1 x 400g (14oz) can of whole
Tamarind Liquid

or the juice of 1 lemon

100ml (3 1/2 fl oz)
Salt

1 teaspoon
Chicken

skin removed if you prefer, or 600g (1lb 5oz) leftover cooked chickenrice, to serve

8 thighs

Preparation

Directions

Step 1

Put the oil in a frying pan over a moderate heat. Add the mustard seeds and fry for 30 seconds, until they begin to sizzle and pop. Add the onion and fry gently for about 10 minutes, until softened and lightly golden.

Step 2

Add the butter, garlic, ginger, green chillies and curry leaves and fry for a further 1 minute, until aromatic. Add the ground spices and fry for 1 more minute, then stir in the tomato mixture, the tamarind and salt, and simmer for about 5 minutes, until rich and reduced.

Step 3

Add the chicken thighs, cover and cook for 30–35 minutes, until the chicken is cooked through (or 8–10 minutes if using leftover cooked chicken). Check the seasoning, remove from the heat and serve with plain rice.