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Monday, April 8, 2013

Chicken Madrasi



This is a delicious spicy curry made in the Southern  part of India. I found this recipe many years ago in one of a magazine and  we at home love this recipe as its nice spicy. If you are not a spice lover still reduce on the chilli powder and make it  to your taste buds. You can make this with meat too, it taste really gr8!
This curry goes very well with simple steamed rice or any Indian bread. I made this to have with idiyappam (String hoppers). It’s a wonderful combination.
Cooking Time : 30 minutes                                                              
Ingredients
Cooking oil – 4 tbsp                                                                   Onions – 2 medium chopped                                                          Ginger and garlic paste – 1 tbsp                                                  Whole Red chilies – 6 nos.                                                         Garlic  large cloves crushed – 2 nos.                                             Green Chillies – sliced into two lengthy                                           2 tomatoes – finely chopped                                                          Cumin powder – 3 tsp                                                                Coriander powder– 1 tsp                                                                   1 tsp chilli powder (more or less you decide)                             Turmeric powder – ¼ tsp                                                      Chicken  - 1kg cut into small pieces                                                 Salt – 1 ½ tsp or to your taste                                                        Garam masala – 1 tsp                                                                     Curry leaves and coriander for garnish                                          Salt to taste






Method
Add 3 tbsp oil, throw in the onions, chopper ginger and  garlic paste, red chillies  until  the onions are soft (approx. 8 to 10 minutes). Remove from heat and let this cool.
In a  kadai add oil, when hot add the crushed garlic, green chillies. Fry till the garlic turns brown.
Now throw in the tomatoes and cook for 5 minutes, now time to add the masalas like cumin, coriander, chilli powder & turmeric. Mix it well so that the masala  gets mixed well.
Put in the chicken pieces and let the masala get mixed with the chicken. 
Blend the fried onion masala  and add to chicken and mix well . Time to check salt.
Add a bit of water how thick  you want the curry and cook till done.  Put the garam masala and this is ready to serve. Just add in the curry and coriander leaves for garnish.


Latha

23 comments:

  1. Super yummy Madras Chicken, Makes a very good combo with idiyappam...

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  2. Colour of the curry is very pleasing,inviting spicy Chicken madrasi.

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  3. Oh no. I will not reduce the spicy level because that is so important for such lovely chicken curry. I am tried with less chilies and nobody wanted to eat more.

    Nothing on the ingredients and amount will be changed because I am admiring the outcome.

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  4. Looks lovely and intense!! Reminds me of Chettinad style recipe. I'm sure idiyappam is a great combination with this chicken recipe.

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  5. spicy chicken curry with Idlyappam...great combo!

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  6. I bet it would have tasted very well.

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  7. Looks so tasty! I love chicken. :)
    http://www.rita-bose-cooking.com/

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  8. yummy n sure its great with idiyapam.

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  9. Looks so tempting and delicious Latha!

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  10. Yet another comfort chicken curry with no coconut.. Bookmarked mam !!

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  11. mouthwatering preparation n nive clicks too...

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  12. Chicken madrasi looks really yumm.

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  13. Lovely spicy chicken madrasi curry. My DH love to have this curry with plain rice. Beautiful clicks.

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  14. looks super spicy and delicious...

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  16. Tempting Madras chicken. I love this curry. Thanks for sharing

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  17. Yummy looking chicken curry, wonderful recipe!

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