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Chicken Madras
A hot, tangy South Indian-style chicken curry with black pepper, curry leaves and tamarind. Frying the mustard seeds and curry leaves in hot oil until they splutter before anything else goes in builds the aromatic base the whole curry rests on.
Ingredients
Instructions
Fry mustard seeds and curry leaves in oil until they splutter.
Add onions and cook until golden, add garlic and ginger.
Add all spices and black pepper, cook 2 minutes.
Add tomatoes and cook 8 minutes.
Add chicken and brown over high heat.
Add tamarind paste and 200ml water, simmer 25 minutes.
Sauce should be thick and slightly sour from tamarind.
Scatter with coriander, serve with rice or paratha.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
