Madras Chicken Curry
2 lb chicken cubed
2 finely minced onions
3 cloves garlic minced
1 inch ginger minced
4 chopped ripe tomatoes
3 oz vegetable oil
3 gently crushed cardamom pods
2 inch cinnamon stick
1 tbsp. ground coriander
1 tsp. ground turmeric
½ tsp. cumin
½ ground red chillies
½ ground fenugreek
1 tsp. paprika
2 tbsp. lemon
- In a deep saucepan heat the oil to a high temperature. Add the
onions, fry until the onions take on a rich golden brown.
- Add ginger and garlic. Stir and cook for a minute. Now add all the spices. Fry for a minute or two.
- Turn heat to medium-low and add salt, chillies and tomatoes. Fry till tomatoes cook into a paste.
- Add chicken and coat the chicken with the spices. Saute the chicken and then add a cup of water. Bring the dish to boil then reduce the heat and simmer for 20 minutes or more.
Turn heat on low and cook on low until the meat falls easily off the bone and the curry thickens about 30 minutes.
Add a cup of water. Bring to the boil then reduce the heat and simmer for 15 to 20 minutes.
Just before serving, add lemon juice. Serve with rice.