22 September, 2016
Madras Chicken Curry / Easy Madras Chicken Curry
Date – 18.9.2016
Preparation time – 10 mins
Cooking time – 20 mins
Recipe Category – Main course
Recipe courtesy – Kannammacooks
Measurement cup used 1 cup – 240 ml
Chicken with bone – ½ kg
Onion – 1, medium, chopped
Ginger – 2 inch
Garlic clove – 8-10
Tomato – 2, chopped
Red chili powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Turmeric – 1 tsp
Coriander powder – 2 tbsp
Chicken masala or garam masala – 1 tsp
Cumin seeds – ½ tsp
Fennel seeds / sombu / sanuf – ½ tsp
Cinnamon stick – 1 inch
Clove/ laung – 3-4
Green cardamom – 3-4
Black pepper whole – 7-8
Curry leaves – 2 stem
Green chili – 2-3, slit
Coconut – 2 tbsp ,grated
Water – 1 + 3/4 cups or as needed
Oil – 2 tbsp
Take ½ kg washed and drained chicken with bone and place it to the pressure cooker.
Grind 2 chopped tomato, 10 garlic and 2 inch ginger in a blender until smooth then add it to the cooker.
Add 1 tsp red chili, 1 tsp Kashmiri red chili, 1 tsp turmeric, 2 tbsp coriander , 1 tsp garam masala and salt along with 1 ½ cup of water. Finally add 1 tbsp of oil and mix together with spatula.
Finally close the lid and pressure cook for 4-5 whistle or after 1 whistle lower the heat and cook for 3-4 minutes.
Meanwhile take 2 tbsp grated coconut in a blender add water and make smooth paste. Set aside.
When the pressure cooker settles down on its own open the lid add coconut paste to the chicken and keep it at low heat.
One side in a small frying pan heat 1 tbsp of oil then add cumin, fennel, clove, whole pepper, cinnamon and green cardamom, allow them to crackle. Then add slit green chilies and curry leaves, fry until curry leaves turns crispy. immediately add it to the chicken gravy.
In a small blender take 2 tbsp grated coconut, add 1/4 cup of water and blend into smooth paste. Add this paste to the chicken gravy.
Again cook chicken gravy over low heat for about 5 minutes.
After 5 minutes madras chicken gravy is ready, here if you want add chopped coriander leaves.
Serve it hot with hot rice, idli, dosa and chapati.
Grind 2 chopped tomato, 2 inch ginger and 8-10 garlic
Make smooth paste
In pressure cooker take chicken and chopped onion
Add tomato paste
Add 1 tsp red chili, 1 tsp kashmiri red chili, 1 tsp turmeric, 2 tbsp coriander, 1 tsp garam masala or chicken masala and salt
Add 1 1/2 cups of water + 1 tbsp of oil and mix
Pressure cook for 4-5 whistle or 7-8 minutes over medium heat but do not over cook the chicken
When the pressure cooker settles down on its own, open the lid And chicken gets cooked or not
Heat oil in a frying pan and add whole garam masala
Allow them to crackle nicely
Add slit green chilies and curry leaves, fry until curry leaves turn crispy
Immediately add it to the chicken gravy
Take 2 tbsp grated coconut and 1/4 cup of water in a small blender, make paste
Add this paste to the chicken gravy and again cook this gravy for about 5 minutes over low heat
Madras chicken gravy is ready, here you can add chopped coriander leaves
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