Chicken Madras Curry Recipe at MyDish

Chicken Madras Curry

4 stars based on 3 reviews Rate this Recipe

Method


  • 1. Add oil and heat a heavy stock pot or deep frying pan over a medium heat.

  • 2. Fry the onions for 6 to 7 minutes or until softened and become golden.

  • 3. Add chicken pieces and garlic, green chillies (deseed the chillies if you want to reduce the kick) and fry until nicely browned (approx 5 to 10 minutes).

  • 4. Add Garam Masala Powder, tumeric and ginger so that chicken is evenly coated.

  • 5. Add water and cover with a lid.

  • 6. Leave to simmer gently for about 30 minutes.

  • 7. Stir in the chopped coriander leaves and serve straight away.

  • 8. Serve over Basmati rice or Naan bread.

    • Comments Add your comment

    • first ever attempt at making a curry,went v well nice and simple and tasted lovely;-)

      by probs on Fri Sep 11 2009   reply to this comment

    Ingredients

    • 450ml Water
    •  Salt and Pepper to taste
    • 4 Coriander Leaves (chopped)
    • 500g Chicken (Bite Sized Pieces)
    • 4 Tbsp Vegetable Oil
    • 2 Chopped Onions
    • 2 Cloves Garlic Crushed
    • 4 Green Chillies (chopped - for a hot flavouring)
    • 2 Tsp Garam Masala
    • ½ Tsp Tumeric
    • Grated Fresh Ginger

    By Views 4819  Added Tue Nov 4 2008


    This is easy to make and has a bit of a kick

     

    Madras curry traditionally contains quite a hot curry sauce which is deep red in colour. Its origins can be traced back to the city of Madras (now Chennai) in southern India. There are many variations on Madras curry but essentially they can be veget Read More

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