Chicken Madrasi Curry
Chicken Madrasi Curry is a vibrant and aromatic South Indian dish characterized by its rich, spiced coconut-based gravy with a perfect balance of heat and tang. This classic curry showcases the flavors of red chilies, mustard seeds, curry leaves, and fresh coconut, creating a deeply satisfying and flavorful meal.
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Ingredients
- 800 gramschicken
cut into medium pieces, bone-in or boneless as preferred
- 3 tablespoonscoconut oil
- 1 teaspoonmustard seeds
- 2 sprigscurry leaves
- 2 mediumonion
finely sliced
- 2 tablespoonsginger-garlic paste
- 6 piecesdry red chilies
adjust to taste
- 1 ½ tablespoonscoriander seeds
- 1 teaspooncumin seeds
- 0 ½ teaspoonfennel seeds
- 1 teaspoonblack peppercorns
- 0 ½ teaspoonturmeric powder
- 2 tablespoonscoriander powder
- 1 teaspoonred chili powder
adjust to taste
- 2 mediumtomato
finely chopped
- 1 cupfresh grated coconut
- 1 ½ cupswater
- 1 ½ teaspoonssalt
adjust to taste
- 0 ¼ cupfresh coriander leaves
chopped, for garnish
- 1 teaspoontamarind paste
optional, for tanginess
Instructions
Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies in a pan over medium heat until aromatic and slightly darkened, about 2-3 minutes. Remove from heat and let cool.
Grind the roasted spice mix along with fresh grated coconut and 0.5 cup water to a smooth paste. Set aside.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and allow them to splutter. Then add curry leaves and sauté for 30 seconds.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Add ginger-garlic paste and sauté until the raw smell disappears, about 2 minutes.
Add the chopped tomatoes and cook until they soften and oil starts to separate, about 5-7 minutes.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2 more minutes.
Add the chicken pieces and sauté on medium-high heat until they are browned on all sides, about 5-7 minutes.
Add the ground coconut and spice paste along with remaining 1 cup water. Mix well.
Cover and cook on low heat for 25-30 minutes until the chicken is tender and the gravy thickens, stirring occasionally.
If using, add tamarind paste 5 minutes before cooking is complete for a tangy twist. Adjust seasoning as needed.
Garnish with chopped fresh coriander leaves and serve hot.
