मद्रास चीकन करी | Madras Chicken Curry | South Indian curry is rich with coconut | скачать в хорошем качестве

मद्रास चीकन करी | Madras Chicken Curry | South Indian curry is rich with coconut |

Madras Chicken in coconut Gravy: This South Indian chicken curry is rich with coconut and aromatic spices- perfect with rice or chapatis. Ingredients: 1. Chicken curry pieces. 500 gms. 2. Lots of Neem patta ( curry patta) 3. Onions (2 medium). 200 gms 4. Tomato (1 large). 90-100 gms 5. Green chillies. 5-6 ( if you eat less spicy cut down quantity) 6. Coriander leaves (kothmil) handful 7. Ginger. 1” piece 8. Garlic. 12-15 9. Coconut to make 1 cup milk ( if you use ready tin use almost half cup) 10. Mustard seeds (sarson) half Tspoon 11. Shahi jeera . 1 Tspoon (Alternatively use regular jeera- cumin seeds) 12. Turmeric powder (haldi) 1/4+1/2 Tspoon 13. Red chilli powder. 1/4 + 1 Tspoon 14. Kashmiri red chilli powder 1/4+1 Tspoon 15. Coriander (Dhanya) powder 2 Tspoon 16. Cumin (jeera) powder. 1 Tspoon 17. Black pepper powder (Kali mirch) half Tspoon 18. Madras masala powder. 1 Tspoon. (Alternatively use regular Garam masala powder) 19. Coconut oil. 4 tablespoon. (alternatively use any edible oil) 20. Small ball of tamarind (imli) soaked in water. (alternatively use half lime) 21. Pinch of sugar Method: 1. Marinate chicken with pinch of salt, pinch of turmeric powder and pinch of red chilli powder. Keep aside for 30 minutes. 2. Finely Chop onions and tomato. 3. Make masala paste with green chillies, curry patta, ginger, garlic cloves and handful coriander leaves using mixie. 4. Soak a small ball of imli (tamarind) in 3-4 tablespoon water. 5. Extract milk from a fresh coconut. ( we will use 1 cup of coconut milk. If you are using ready made tin, use less quantity as its consistency is thick.) 6. In a thick bottom kadai or non stick pan, heat coconut oil ( alternatively use any cooking oil) and add a few curry patta and fry marinated chicken for 5-7 minutes flipping frequently. 7. After that take out in a dish. 8. In the same oil add half Tspoon mustard seeds (sarson-rai). 9. Add 1 Tspoon shahi jeera. (alternatively use regular cumin seeds) 10. Add 15 curry leaves. 11. When splutter, add chopped onion. 12. When golden brown, add green masala paste. 13. Sauté till raw smell vanish. 14. Add chopped tomatoes. 15. Add salt to taste ( a little less than 1 Tspoon). Remember we added salt while marinating chicken. 16. When tomatoes are soft, add fried chicken pieces. 17. Mix and sauté well for 3 minutes. 18. Add half Tspoon turmeric (haldi), 1 Tspoon red chilli powder, 1 Tspoon Kashmiri red chilli powder , 2 Tspoon Dhanya (coriander) powder, 1 Tspoon jeera powder (cumin powder), half Tspoon black pepper powder and 1 Tspoon Madras masala powder. (Alternatively use regular Garam masala powder). 19. Add quarter cup water so that masalas don’t burn. 20. Add tamarind (imli) water. Discard imli. 21. Add pinch of sugar to balance the sourness of tamarind and tomato. 22. Sauté well and cover the lid and cook for 2-3 minutes on low flame. 23. Open the lid and add 1 cup hot water. 24. Mix well and cover the lid and cook for 20-25 minutes on low flame. ( cook till chicken is tender). 25. Frequently open the lid and check chicken whether it sticks to bottom. 26. When chicken is tender, add 1 cup coconut milk on low flame . 27. Mix well, cover the lid and simmer for 3 minutes on low flame. 28. Turn off the gas and rest for 10 minutes. 29. Madras Chicken in coconut gravy is ready. 30. Savour the taste with rice or chapatis. #food #love #cooking #recipe #foodie #southindianfood #youtube #tasteofindia #chicken #foodphotography #foodpreparation #tamil