Madras Chicken Curry

 

Madras curry is a hot curry that originated in Madras, south of India. It got its name from the British Merchants who arrived in India in the 15th century.  The name Madras curry is not used in India, it was invented in restaurants in Britain.

This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian.

There are many variations on Madras curry as cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red color;  toasty spices; tomato paste, and the smoothness of coconut  the sour-sweet fruitiness of apples..

Madras curry powder is a variety of spices roasted and grinded together.  You can buy Curry powder in a supermarket or an Indian grocery store. 

If meat is used it may be lamb, beef, or chicken. When made of beef or lamb it is called Gosht (or Ghoust) Madras. The meat makes the curry slightly more creamy. 

Food Pictures Jan 2013 004

Ingredients

  • 1              chicken (skinned and cut into 10 pieces)
  • 1/4            cup vegetable oil
  • 4              medium onions
  • 1               tbsp madras curry powder
  • 1               tsp red chili powder(optional
  • 1               tsp salt
  • 2               tbsp green masala 
  • 1               small can(6 oz) tomato Paste
  • 1               can coconut milk (400ml)
  • 2               granny smith apples
  • 1               juice of lemon
  • 1/4            cup chopped cilantro

Instructions

  1. Remove all the fat from the chicken and rinse it in cold water.  Leave it aside.
  2. Peel and thinly slice 2 onions.
  3. In a medium saucepan heat the oil and fry  the onions till they are golden brown.  Lower the heat to medium.
  4. Add the curry powder, chili powder, salt,  green masala and tomato paste.  Cook stirring for about 5 minutes.
  5. Add the coconut milk and mix well.
  6. Grate or in a blender grind the  apples and the remaining 2 onions.   Add this to the curry sauce.  Cover and cook for about 15 minutes stirring occasionally.
  7. Add the chicken and cook for about 15 minutes or till the chicken is cooked. 
    Add the lemon juice, and mix.

  8. Sprinkle with chopped cilantro before serving.
  9. Serve with naan or rice.

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