Madurai chicken curry

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/4 kg or 0.55 lb - chicken
  • 1 - finely chopped onion (big)
  • 1 - finely chopped tomato (medium)
  • 1 inch - ginger
  • 8 pods - garlic
  • 1 tsp - chilli powder
  • 1/8 tsp - turmeric powder
  • 3-4 tbsp - oil
  • 2.5 cups - water
  • Salt to taste
  • For garam masala (grinding required):
  • 5 - cloves
  • 2 - cinnamon sticks
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - saunf
  • 2 - black cardamoms (or green cardamoms)
  • 1.25 tsp - whole pepper
  • 1.5 tsp - coriander/dhania powder

How to Make Madurai chicken curry

  • Except coriander powder, dry roast all the garam-masala ingredients. Grind it into a slightly coarse powder.
  • Then, add coriander powder and grind it for a few seconds. Do not add water in this process.
  • Grind the ginger and garlic into a fine paste. Add 3-4 tbsps of water.
  • In a saucepan, heat oil. Add the chopped onions and saute until they turn golden brown.
  • Add turmeric powder and fry for a few seconds.
  • Add tomato and 1/4 tsp of salt and let it cook until it becomes mushy and blends nicely with the onion.
  • Add chicken and fry it until its colour changes.
  • Add ginger-garlic paste and fry it until the raw smell disappears and the oil starts leaving the pan.
  • Add the remaining salt and chilli powder. Mix it well.
  • Add 2 cups of water and let it cook for 5 minutes.
  • Now, add the garam masala and remaining 1/2 cup of water and let it cook for 30 minutes on a low flame.
  • Close the lid to lock in the aroma while cooking.
  • Remove from flame.
  • Garnish with coriander leaves and curry leaves.
  • Serve with hot rice, rotis or parathas.
  • Recipe courtesy: Food for 7 Stages of Life

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