Madurai Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Chicken - 500gm
  • • Onion - 1 cup, 1 finely chopped
  • • Tomato - 1 cup, 1 finely chopped
  • • Ginger garlic paste – ½ tbsp
  • • Turmeric powder - 2 tsp
  • • Oil - 3 tbsp
  • • Salt - as needed
  • • Curry leaves – 10 To Roast and grind:
  • • Pepper - 1 tsp
  • • Cinnamon – 1’’ stick
  • • Cloves – 3
  • • Fennel seeds – 2 tsp
  • • Coriander seeds – 2 tsp
  • • Dry red chillies - 6
  • • Cumin seeds – 2 tsp
  • • Raw rice – 1 tbsp
  • • Roasted gram dal/ pottukadalai – 1 tsp
  • • Coconut – 2 tsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind" each one of it Grind them together and keep it aside.
  2. • In a pan, heat oil, add onion, curry leaves little salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  3. • Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, and sauté well.
  4. • Now add chicken, blended spices and stir well till the chicken is well blended with the spices. Add salt as per your taste.
  5. • Don’t add water. Keep it in medium and close the lid. It will take around ten minutes for it to cook well. Don’t add more water, it may make it rubbery. Chicken will ooze some water already.
  6. • Open, taste and adjust salt and spice level. (Check spice level as you add it, your spice level may differ)
  7. • Keep it closed in medium - low heat for another 6-8 minutes.
  8. • Add chopped coriander leaves and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
Recipe by Relish The Bite at https://www.relishthebite.com/madurai-chicken-currykuzhambu/