Chicken Curry Madras

Introduce

Chef :

Keith Vigon

Chicken Curry Madras

This originated in Madras in sSouthern India and as with A Lot of Southern Indian dishes they tend to be quite hot. Madras is now called Chennai. If you make this please take a photo and post together with the recipe thank you

Ingredient

1 kg

lean chicken breast, cut into 3 cm cubes or use drumsticks and thighs with the skin removed

3 tbsp

cooking oil or ghee

1 teaspoon

black mustard seed

9-10

curry leaves

200 g

medium onions peeled

2 cloves

garlic, 1 inch peeled

3 cm

piece root ginger, peeled

2 tsp

coriander powder

2 tsp

ground cumin powder

level teaspoon turmeric powder

level teaspoon chili powder-more or less taste

1 1/2 tsp

salt-taste

2-3 tbsp

white vinegar

2 tbsp

tomato purée

1 cup

water

Cooking instructions

* Step 1

Place the chicken in a bowl, add coriander, cumin, salt, turmeric, chili powder and vinegar and mix well. Set aside to marinate

* Step 2

Chop the onions, ginger and garlic as finally as you can

* Step 3

Heat the oil in a pan then add the mustard seeds, until they start to splutter, add the curry leaves, stir quickly then add the onion, garlic and ginger. Fry until the onions are golden darkish brown