Madras Chicken Curry

 

I learnt many recepis during my traveling and one of those are this fiery Madras chicken curry. This mouth watering chicken gravy is too good till I couldn't resist than requesting for the recipient from my travel guide in India which is kind enough to get it for me (God knows where he found the recepi) but, I shall say it tastes wonderful. If you can't tolerate the heat,  adjust accordingly to your preference. The gravy has a tiny bit of tanginess from the vinegar and tomato puree. Goes really well with white rice, flavored rice or chapati. To balance the spiciness serve along raita and enjoy.

Ingredients 

1 kg chicken, cut into pieces

3 medium sized onions, choppedMI

1 tbsp ginger garlic paste

1 tbsp Madras chicken curry powder

1/2 tsp chilly powder

1/2 tap turmeric powder 

1 tsp garam masala powder

1 tbsp tomato puree

1 tbsp coriander powder 

1 tsp cumin powder 

1 tsp cumin seeds

1 tsp mustard seeds 

3 green chillies,slitted

2 dried chilly,torn

1 sprig curry leaves 

1 tsp kasthuri methi/dried fenugreek leaves,crushed

2 tbsp coriande leaves,chopped

2 cups water

2 1/2 tbsp white vinegar 

Salt to taste 

2 tbsp gingerly oil

Methods

In a large bowl, marinate the chicken with turmeric powder,chilly powder, curry powder, vinegar, ginger garlic paste,cumin powder, coriander powder,crushed kasthuri methods and salt. Keep aside for 30 minutes.

Heat gingely oil in a wok and add mustard seeds. Once mustard seeds splutters add cumin seeds,dried chilly, curry leaves and saute for 5 seconds. 

Add chopped onions and saute till golden brown. Add in the green chilly and fry for few seconds.

Add the marinated chicken and fry for 5 minutes.

Add tomatoe puree,garam masala and water.  Stir and simmer with lid on for 35-40 minutes. 

Cook till the chicken done and the sauce thickened. 

Transfer to a serving bowl and sprinkle with chopped coriander leaves.

Serve with white or flavored rice.