Authentic Madras Chicken Curry
  • 2 teaspoons garam masala
  • 3 tablespoons vegetable oil
  • 4 skinless, boneless chicken breasts with cut into large chunks
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon turmeric
  • 1 teaspoon hot chili powder, add more accordingly for extra heat
  • 1 tablespoon tomato paste
  • 14 ounces (400 grams) diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 14 ounces (400 grams) unsweetened coconut milk
  • Fresh coriander with medium chopped
  1. To a large pan add garam masala over low heat and toast in a dry pan. Remove and set aside.
  2. Add 2 tablespoons cooking oil to the pan over medium-high heat. Add the chicken pieces and cook until slightly brown. Remove from the pan and keep it aside.
  3. To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened.
  4. Add garlic and ginger, garam masala, turmeric, chili powder, tomato paste, stir. Add diced tomatoes and mix well.
  5. Add the chicken pieces, salt pepper and coconut milk. Cover with a lid and simmer for 10 minutes. After 10 minutes, remove lid and simmer for 10 more minutes.
  6. Serve garnished with chopped coriander.

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