Elevate Your Dinner With Delicious Madurai Chicken Curry Recipe

Madurai Chicken Curry is a spicy South Indian dish made by roasting and grinding whole spices, which form the base of its rich flavor. Chicken is cooked with onions, tomatoes, and spices, and then simmered until tender. The dish is finished with garam masala and garnished with coriander. It pairs well with rice or bread.

Madurai Chicken Curry is a rich, flavorful South Indian dish made with chicken, roasted spices, and a blend of onions, tomatoes, and curry leaves. The dish starts by dry roasting spices like fennel, peppercorns, and cumin, which are ground into a fine masala. The onions and curry leaves are sautéed before adding ginger-garlic paste and tomatoes. Chicken is cooked in the masala, then simmered with water until tender. The final touch includes garam masala and a garnish of fresh coriander. The curry can be served with rice, parathas, or dosa.

Ingredients:

• 500 g chicken (bone-in or boneless)
• 2 onions (finely chopped)
• 2 tomatoes (chopped)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (slit)
• 10-12 curry leaves
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 2-3 cloves
• 1 small cinnamon stick
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 3-4 tablespoons oil (preferably coconut oil)
• Fresh coriander leaves (for garnish)
• Salt to taste
• Water as needed

Instructions:

Step 1: Dry Roast the Spices

In a pan, dry roast fennel seeds, black peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon over medium heat until aromatic (2-3 minutes). Allow them to cool, then grind into a fine powder. This masala is the base for the curry’s authentic flavor.

Step 2: Sauté Onions, Green Chilies, and Curry Leaves

Heat oil in a large pan or kadai. Add curry leaves, slit green chilies, and chopped onions. Sauté on medium heat until the onions turn golden brown. The curry leaves add an authentic flavor, while the onions caramelize and sweeten the dish.

Step 3: Add Ginger-Garlic Paste and Tomatoes

Add the ginger-garlic paste to the sautéed onions, stirring well to remove the raw smell. Next, add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 4: Cook the Chicken with Spices

Add the cleaned chicken pieces to the pan and mix them into the onion-tomato masala. Cook for 5-6 minutes on medium heat, allowing the chicken to sear slightly. Now, add the ground spice powder from Step 1, along with red chili powder, turmeric, and coriander powder. Stir well to coat the chicken with the spices.

Step 5: Add Water and Simmer

Add about 1-1.5 cups of water to the chicken, depending on how thick you want the curry to be. Cover the pan and simmer on low heat for 20-25 minutes until the chicken is cooked through and tender. Stir occasionally to ensure the spices and chicken don’t stick to the bottom.

Step 6: Final Touches and Garnishing

Once the chicken is cooked, sprinkle garam masala and give it one last stir. Simmer for 2-3 minutes more. Check for salt and seasoning, adjusting as needed. Garnish with fresh coriander leaves before serving.

Serving Suggestions:

Madurai Chicken Curry pairs perfectly with steamed rice, parathas, or dosa. The thick, aromatic gravy and tender chicken pieces make this dish a must-try for fans of bold flavors.

Tips:

• You can add a small amount of coconut milk for extra richness if desired.
• Marinate the chicken with turmeric and salt for 30 minutes for deeper flavor.