Spicy Coconut Tomato Chicken Curry — Chicken Madras
A fiery South Indian curry of chicken in a coconut-touched tomato gravy spiked with kashmiri chilli, black pepper, and curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thigh into 1.5-inch pieces. Finely chop 220g onion, 240g tomato, and 2 green chillies. Measure ginger-garlic paste (2 tbsp), tomato paste (2 tsp), kashmiri chilli powder (3 tsp), cayenne (1 tsp), black pepper (1 tsp), ground coriander (2 tsp), ground cumin (1 tsp), turmeric (1 tsp), salt (1 tsp), tamarind paste (1 tsp), desiccated coconut (2 tbsp), garam masala (1 tsp), and fresh coriander (2 tbsp).
Bloom
Heat 3 tbsp oil in a large heavy skillet over medium heat. Add 20 curry leaves, let crackle 10 seconds. Add chopped onion, stir 7 minutes until deep golden brown. Add ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades.
Build
Add chopped tomato, tomato paste, kashmiri chilli powder, cayenne, black pepper, coriander, cumin, turmeric, and salt. Cook 5 minutes on medium-low, mashing tomato, until oil beads at edges and masala darkens.
Sear
Add chicken pieces, stir to coat in masala. Sear 3 minutes on medium-high until edges turn opaque. Add 400ml hot water and tamarind paste, stir well.
Simmer
Cover and simmer on low heat 14 minutes until chicken reaches 165°F internal temperature. Stir in desiccated coconut, uncover, and simmer 2 minutes on medium until gravy clings tightly to meat.
Finish
Stir in garam masala off the heat. Rest 1 minute covered. Garnish with fresh coriander and plate alongside basmati rice, paratha, lime pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.