Madras chicken curry in 30 minutes
Chicken breast - 250 gms, no skin, cut into small bite sizes, Oil - 1.5 tbsp, Cumin seeds - 1 tsp, Red chilli whole - 2, broken, Curry leaves - 10, Garlic - 4, chopped finely, Ginger - 1 inch, chopped finely, Red Onion medium - 1, chopped finely, Tomato medium - 1, chopped finely, Green chilli - 1, slit, CHilli powder - 1 tsp, Coriander Powder - 1 tsp, Turmeric powder - ¼ tsp, Fennel powder - ½ tsp, Pepper powder - 1 tsp, Garam masala - ¼ tsp, Yogurt - 1 tbsp (optional), Coriander - 1 tbsp, chopped finely, Salt – as needed,
- Take a pan and add oil in medium flame, add cumin seeds, dried red chilli, and when their color changes, add garlic, ginger, green chillies and curry leaves. When the garlic gets sauted, add onions to it.
- After the onion is sautéed well, add the chopped tomatoes with turmeric powder. Mix well.
- Add powder, coriander powder, garam masala powder, pepper powder, fennel powder and salt. Sauté well for 2 mins till it oozes out some oil.
- Add the chicken and yogurt, keep it in medium-low flame and mix well. Close it with the lid and do not add water. Let the chicken cook from the water that chicken oozes out.
- After 10-12 minutes, it would have been cooked, add some coriander and mix well. See if the consistency is good for you, switch off.
Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.