Tip : Make your own Madras Curry to control the heat or just buy it if you like to elevate the spice.
Ingredients
Marinade
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 2 tsp Madras Curry Powder
- 1 tsp freshly ground black pepper
- 2-3 tbsp tamarind sauce
- 1 tsp kosher salt to taste
Curry
- 2 lbs chicken 2 thighs and 2 legs or 2 chicken breasts cut into pieces
- 3 tbsp oil for sautéeing
- 1 medium onion peeled and chopped
- 1 tsp grated ginger
- 3 cloves garlic grated
- 2 sprigs fresh curry leaves
- 1 1" piece cinnamon stick
- 3-4 pods green cardamom
- 1 tsp chili powder
- 2 tsp Madras Curry Powder
- 1 can chopped tomatoes and their juice
- 3 tbsp tomato paste
Garnish
- 3-4 sprigs fresh cilantro chopped
Instructions
- Gather all ingredients before starting recipe.
- Add 1/2 tsp turmeric powder, 1 tsp paprika, 2 tsp Madras Curry Powder, 1 tsp freshly ground black pepper, 2-3 tbsp tamarind sauce, and 1 tsp kosher salt to taste. Mix the marinade ingredients.
- Combine chicken pieces with marinade and work the marinade into the chicken. Refrigerate for 30 minutes.
- Lightly crush 3-4 pods green cardamom in a mortar and pestle, set aside.
- Heat 3 tbsp oil for sautéeing in a medium sauté pan over medium high heat.
- Add 1 medium onion chopped, 1 tsp grated ginger, and the leaves from 2 sprigs fresh curry leaves. Sauté until the onions begin to color, about 5-6 minutes.
- Add 3 cloves garlic grated, and stir to combine, about 1 minute. Add crushed cardamom and stir to combine, sauté for about 2 minutes.
- Add 1 tsp chili powder and 2 tsp Madras Curry Powder and sauté for another minute.
- Add 2 lbs chicken pieces along with the marinade and stir to combine well.
- Add the 1 can chopped tomatoes and their juice, 3 tbsp tomato paste 1 1" piece cinnamon stick and stir to combine, then cover with a lid. Reduce the heat to medium low and cook until the juices come out of the chicken and the chicken has cooked through, about 20 minutes.
- When the chicken is done, add 6-8 more curry leaves and cook for a further 5 minutes. Remove from heat and allow to sit for a half hour to an hour. Reheat when ready to serve.
