Madras Chicken Curry (Kari Kuzhambu)
, Serves 4
A South Indian chicken curry: bone-in chicken pressure-cooked in a tomato-ginger-garlic masala, then simmered with whole spices, curry leaves and a coconut paste.
| 1/2 kg chicken with bone, cleaned & cut | Blend tomatoes, add to chicken | Add ginger-garlic paste | Add onion | Add spice powders, salt & water | Pressure cook 4 whistles, ~8 min | Add chicken curry & coconut paste | Simmer 5 min, garnish with coriander |
| 2 tomatoes, ground to a paste | |||||||
| 10 cloves garlic (for the paste) | |||||||
| 5 cm piece ginger, peeled (for the paste) | |||||||
| 60 ml water (for the ginger-garlic paste) | |||||||
| 1 medium onion, finely chopped | |||||||
| 1/2 teaspoon turmeric powder | |||||||
| 1/2 tablespoon red chilli powder | |||||||
| 1 tablespoon coriander powder | |||||||
| 1 teaspoon salt | |||||||
| 240 ml water (for the cooker) | |||||||
| 2 tablespoons peanut oil | Heat oil, splutter whole spices | Add curry leaves & green chillies | |||||
| 1/2 tablespoon fennel seeds | |||||||
| 3 cloves | |||||||
| 3 cardamom pods | |||||||
| 5 cm piece cinnamon | |||||||
| 3 sprigs curry leaves | |||||||
| 6 green chillies | |||||||
| 4 tablespoons fresh shredded coconut | Grind coconut with water to paste | ||||||
| 120 ml water (for the coconut paste) | |||||||
| 3 sprigs coriander leaves, chopped fine |
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