Chicken Madras Curry
Murg Curry Madrasi
Mamta Gupta
The word ?Madras? is often added to the name of an Indian dish in UK simply because it is very hot, just like 'Vindaloo'. South Indian dishes tend to be hotter than North and Central Indian dishes and this may be the reason for it. Perhaps such dishes should be called ?Chennai? Curries now, because Madras has been renamed as Chennai! The recipe can be used to make beef, pork and lamb curries too, cooking times will vary. Edited March 2023.
Serves 6
Ingredients
1 kg. good quality lean chicken breast, cut into 2-3 cm. cubes or drumsticks and thighs, skin removed
2-3 tbsp. cooking oil
1 tsp. black mustard seeds
8-10 or a small handful of curry leaves (not bay leaves)
200 gm. or 2 medium onions, peeled
2 cloves garlic, peeled
1 inch piece root ginger, peeled
2 tsp. coriander powder
2 tsp. ground cumin powder
1 level tsp. turmeric powder
1 level tsp. chilli powder (more if you like it hotter)
1 1/2 tsp. salt (adjust to taste)
2-3 tbsp. white vinegar
2 tbsp. tomato purée**
1 cup water
A handful of chopped coriander leaves (optional)
Instructions
Place chicken in a bowl.
Add coriander, cumin, salt, turmeric, chilli powder and vinegar and mix well. Keep aside to marinate.
Chop onion, ginger and garlic in a chopper or chop finely by hand.
Heat oil in a pan.
Add mustard seeds. As the seeds start to splutter, add curry leaves, stir quickly and add onions, garlic and ginger. Fry until onions are golden-dark brown.
Add chicken in spice mix and stir fry until it is well sealed.
Add tomato pur?e, salt and water. Bring to boil. Cover and simmer on low heat until chicken is tender.
Turn heat off, add coriander leaves and stir.
Serve with Boiled Rice and Chapatties or
Naans or any other Indian flat bread.
Notes
**You can use 1 tbsp. tamarind paste or 2 tbsp. vinegar instead of tomato pur?e. Adjust to taste.
Once cooked, you can add a tin of coconut milk, to give it a tropical taste and a gentle flavour.
