Mudgeeraba Spices
Madras Chicken Curry Recipe
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc. Best used for cooking any kind of meat, seafood, vegetables or lentils. This 180g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.
Ingredients
- 3 tbsp butter/ghee
- 1 tsp black mustard seeds (optional)
- 2 medium onions, diced
- 1 tsp fresh ginger, diced
- 4 cloves fresh garlic, diced
- 3 green chillies, diced
- 2 tbsp Madras Chicken Curry Masala
- 1 kg chicken thigh fillets, cut small
- 1 cup coconut milk
- 1 tin of tomatoes or water
- 1 tsp salt
Method
- Heat the oil until hot and add the mustard seeds, cooking until they splutter.
- Add the onion, ginger, garlic and green chillies, sauté.
- Lower the heat, add the Madras Chicken Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well, then add the coconut milk, tomatoes and salt.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- If you wish to add potatoes to your curry, add half way through the cooking process.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
