Chicken Madras Curry

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Marinate the chicken with lemon juice, curry powder, chili powder (omit for low heat), garam masala, ginger garlic, coriander leaves and salt. Set aside while you make the sauce.
2. Heat half the oil or ghee in a pot and sauté the onion, carrots, ginger and garlic for 5 minutes.
3. Add the tomatoes and bell peppers, sauté 2–3 minutes, then add 1 cup water. Cover and cook until the vegetables are fully soft.
4. Let cool, then blend to a smooth puree.
5. Heat the remaining ghee in the pan and sauté the marinated chicken for 5 minutes over medium heat. Stir in the curry powder, salt and chili powder.
6. Add the onion-tomato sauce and mix well. Pour in hot water, cover and cook 5–8 minutes until the chicken is fork-tender.
7. Stir in the smaller amount of tamarind or chutney and the sugar. Taste and adjust salt, sugar, tamarind or garam masala; it should be hot, spicy, slightly sweet and tangy.
8. If it is too hot, lower the heat and add the coconut milk. Bring to a gentle boil, then turn off the heat.
9. Sprinkle with coriander leaves and serve hot with rice, chapati or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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