Chicken Madras Recipe

Cooking Instructions

1. 1

   Prepare Ingredients

   Start by chopping the onion, tomato, garlic, ginger, and slit the green chili. Set aside.

2. 2

   Heat Oil

   In a large pan, heat 2 tablespoons of oil over medium heat.

3. 3

   Cook Mustard and Cumin Seeds

   Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to sizzle for about 30 seconds until fragrant.

4. 4

   Sauté Onions

   Add the finely chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.

5. 5

   Add Garlic and Ginger

   Stir in the minced garlic and ginger, cooking for another 2 minutes until aromatic.

6. 6

   Combine Tomatoes and Spices

   Add the diced tomato, green chili, curry powder, and turmeric powder to the pan. Stir well and cook for another 3-4 minutes until the tomato softens.

7. 7

   Add Chicken

   Add the chicken thighs to the pan, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is browned on all sides.

8. 8

   Incorporate Coconut Milk

   Pour in the coconut milk and add salt to taste. Bring the mixture to a gentle simmer.

9. 9

   Simmer

   Cover the pan and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.

10. 10

    Garnish and Serve

    Once cooked, remove from heat and garnish with chopped fresh coriander. Serve hot with rice or naan.