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22 September, 2016

Madras Chicken Curry / Easy Madras Chicken Curry

Posted in : Non-veg main course, South Indian recipes on by : nrdubey Tags: , , , ,

Date – 18.9.2016

Preparation time – 10 mins

Cooking time – 20 mins

Recipe Category – Main course

Recipe courtesy – Kannammacooks

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Ingredients

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

Salt

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Method

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.

 

In Short

 

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Grind 2 chopped tomato, 2 inch ginger and 8-10 garlic

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Make smooth paste

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In pressure cooker take chicken and chopped onion

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Add tomato paste

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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

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Add 1 1/2 cups of water + 1 tbsp of oil and mix

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Pressure cook for 4-5 whistle or 7-8 minutes over medium heat but do not over cook the chicken

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When the pressure cooker settles down on its own, open the lid And chicken gets cooked or not

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Heat oil in a frying pan and add whole garam masala

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Allow them to crackle nicely

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Add slit green chilies and curry leaves, fry until curry leaves turn crispy

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Immediately add it to the chicken gravy

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Take 2 tbsp grated coconut and 1/4 cup of water in a small blender, make paste

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Add this paste to the chicken gravy and again cook this gravy for about 5 minutes over low heat

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Madras chicken gravy is ready, here you can add chopped coriander leaves



 

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