Madras chicken curry

Name: Madras chicken curry
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: indian
Ingredients: 2 chicken legs; 1 onion; 2 cloves garlic; 2 tsp ginger (diced); 3 tbsp ghee; 0.5 cinnamon stick; 3 tbsp madras curry powder; 1 tsp cayenne pepper; 0.5 tsp fenugreek seeds; 1 tbsp tamarind paste; 1 tsp salt; 0.5 tsp black pepper powder; 400 ml tomato purée (passata); 200 ml coconut milk

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Kathrin

Community member

"This is an easy chicken curry with a tomato-based gravy that does not require marinating. You can reduce the heat by using sweet paprika powder instead of cayenne pepper or using a milder Kashmiri chili powder."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

chicken legs

onion

1 cloves

garlic

1 tsp

ginger (diced)

1½ tbsp

ghee

cinnamon stick

1½ tbsp

madras curry powder

½ tsp

cayenne pepper

¼ tsp

fenugreek seeds

½ tbsp

tamarind paste

½ tsp

salt

¼ tsp

black pepper powder

200 ml

tomato purée (passata)

100 ml

coconut milk

Step 1/6
- 1 chicken legs
Skin chicken legs and cut into pieces.
Step 2/6
Peel onion, ginger and garlic. Dice onion and mince garlic and ginger.
Step 3/6
Heat up ghee in a pan, add cinnamon and fenugreek and stir. Add onion and fry until it starts browning. Then turn down heat to medium, add garlic and ginger and fry till fragrant.
Step 4/6
Add chicken pieces and fry until starting to brown. Add madras curry powder, pepper, cayenne pepper, salt and tamarind. Stir and cook for a few minutes.
Step 5/6
Add tomato purée and bring to a boil, then add coconut milk, stir and bring to a boil again and simmer on low to medium heat until chicken is done (about 30min).
Step 6/6
Adjust salt and heat according to your taste about 5min before removing from heat. For garnishing, you can top it with spring onion, fresh cilantro or raw thinly sliced red onions and serve with steamed rice and veggies.
Enjoy your meal!