Chicken Madras Curry Recipe || Anonymous cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

Clean and wash 300 grams of chicken thoroughly.

Add 2 teaspoons of lemon juice to the chicken and mix well.

Add ginger garlic paste, salt, red chili powder, and turmeric powder to the chicken and marinate.

Cover the marinated chicken and let it sit for half an hour.

Heat a pan and add oil. Once the oil is hot, add the marinated chicken.

Fry the chicken on low flame for about 5 to 7 minutes until cooked.

Remove the fried chicken from the pan and set aside.

In the same oil, add 7-8 curry leaves and chopped onion. Sauté the onion until lightly browned for about 2 minutes.

Add salt and chopped tomato to the pan and cook until the tomato softens.

Add the Madras curry powder, which includes coriander, cumin, black mustard, cinnamon, fenugreek, cardamom, turmeric, curry leaves, black pepper, and 3-4 dried Kashmiri chilies, and sauté for 2 minutes.

Add the fried chicken back into the pan and mix well with the spices.

Add tomato puree and yogurt to the mixture.

Pour in hot water and bring to a boil for 2 to 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens