Weekday Dinners | Madras Chicken Curry
The struggle is real guys, I am not super duper fond of cooking and that is a known fact. I have inherited the love for good food from my father and the culinary skills from my mother but given a choice I would not like to enter the kitchen. So the fact that Mr. K loves his food and obviously likes it fancy means that I need to enter the kitchen on a daily basis to ensure things are upto mark and his taste.
Google comes to the rescue for me because it has a gazillion easy recipes that help me stay sane. Last Friday night we decided to stay in because we had a hectic weekend plan and I found this amazing recipe that was not only easy to make but delish as well ( I did make some changes to it to suit our dietary preferences). So I guess since it is #acltested I should share it with all of you na ?
- Chicken breast – 250 gms, no skin, cut into small bite sizes . Note: I did add a leg piece because I think that adds more flavour to the dish while cooking.
- Oil – 1.5 tbsp – The recipe does not specify and particular oil but I use only Dolce Vita Olive Oil
- Cumin seeds – 1 tsp
- Red chilli whole – 2, broken
- Curry leaves – 10
- Garlic – 4, chopped finely – I cheated here and used a ginger garlic paste and 2 whole tbsp of the stuff.
- Ginger – 1 inch, chopped finely
- Red Onion medium – 1, chopped finely
- Tomato medium – 1, chopped finely – I added 1.5 tomato so that there is more ‘curry’ in the curry.
- Green chilli – 1, slit
- CHilli powder – 1 tsp
- Coriander Powder – 1 tsp
- Fennel powder – ½ tsp
- Pepper powder – 1 tsp
- Garam masala – ¼ tsp
- Yogurt – 1 tbsp (optional) – I suggest you skip this completely.
- Coriander – 1 tbsp, chopped finely
- Salt – as needed
- Take a pan and add oil in medium flame, add cumin seeds, dried red chilli, and when their color changes, add garlic, ginger, green chillies and curry leaves. When the garlic gets sauteed, add onions to it.
- After the onion is sautéed well, add the chopped tomatoes with turmeric powder. Mix well.
- Add powder, coriander powder, garam masala powder, pepper powder, fennel powder and salt. Sauté well for 2 mins till it oozes out some oil.
- Add the chicken and yogurt, keep it in medium-low flame and mix well. Close it with the lid and do not add water. Let the chicken cook from the water that chicken oozes out. Specially when using the bone – the flavours are divine.
- After 10-12 minutes, it would have been cooked, add some coriander and mix well. See if the consistency is good for you, switch off.
Note : This is a very very important tip and one you MUST follow.
Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
I found this recipe on Relish the Bite, since I google a lot I usually use the recipe I like most and find the easiest to cook. I have also used the images from there, because while I did share my version on my instastory this is so so pretty na ?