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

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

1 kglean chicken breast, cut into 3 cm cubes or use drumsticks and thighs with the skin removed
3 tbspcooking oil or ghee
1 teaspoonblack mustard seed
9-10curry leaves
200 gmedium onions peeled
2 clovesgarlic, 1 inch peeled
3 cmpiece root ginger, peeled
2 tspcoriander powder
2 tspground cumin powder
1level teaspoon turmeric powder
1level teaspoon chili powder-more or less taste
1 1/2 tspsalt-taste
2-3 tbspwhite vinegar
2 tbsptomato purée
1 cupwater
Coriander leaves to garnish

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Steps

1

Place the chicken in a bowl, add coriander, cumin, salt, turmeric, chili powder and vinegar and mix well. Set aside to marinate
2

Chop the onions, ginger and garlic as finally as you can
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
4

Add the chicken into the spice mix and stirfry until well sealed
5

Add the tomato purée, salt and water and bring to the boil. Cover and simmer on low heat the chicken is tender.