Photograph of the finished Chicken madras

India · Gà nấu cà ri chua cay Madras

Chicken madras

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Dried chillies Dried chillies 2.8 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.4 oz
  • Photograph of Cumin seeds Cumin seeds 0.8 oz
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Sour tamarind Sour tamarind 5.6 oz
  • Photograph of Shredded coconut Shredded coconut 7.1 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Onion Onion 2.4
  • Photograph of Coconut oil Coconut oil ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast the dried chilies, cumin, and pepper separately, then mix with coriander powder and grind into a Madras masala powder.
  2. 2 Roast each type separately because each takes a different amount of time to cook; roasting them together will result in some burning while others remain raw.
  3. 3 Sauté the onions in coconut oil for 12 minutes, then sprinkle in the masala powder and stir for 90 seconds.
  4. 4 Add the chicken and stir-fry for 6 minutes, then pour in the tamarind juice and grated coconut.
  5. 5 Cook for 25 minutes until the chicken is tender and the sauce has thickened.
  6. 6 Sauté the curry leaves in coconut oil, then pour the mixture into the pot after turning off the heat.

With an appliance

  • Pressure cooker 40 min

    Replace step 5: cook under high pressure for 9 minutes, then quickly release the pressure and simmer for 8 minutes until the sauce thickens.

Start cooking