Thursday, March 26, 2015

Chicken Mandras

 Tiny beads of sweat were visible on the forehead of  FF's birthday guests  as we cram down some fiery and tasty Indian foods one Sunday. But the hint of spiciness seemed to  whet than dampen their appetite. Lunch was wiped out in no time.

Today's menu for 12 :

Shrimp samosa with tamarind and mango chutney
Fish Tikka with mint sauce 
Chicken Mandras


It was the chicken madras that had guests raving in appreciation. I found this fantastic recipe on  the Internet and now want to share it with  you.

Chicken Madras


  • 2 kgs chicken breast ( I used chicken legs, thighs included, cut into serving pieces with skin and excess fat removed !) 
  • 1/3 cup  vegetable oil
  • 2 onions, peeled and finely chopped
  • 2 tbsp fresh root ginger, peeled and grated
  • 5-6 garlic cloves, peeled and finely chopped 
  • Spices (2–4 red chillies , finely chopped ( more if you like it really hot!)  , 4 tsp ground cumin, 2 tsp ground coriander, 2 tsp ground turmeric, a  handful  of curry leaves)
  • Sea salt and black pepper
  • 500g ripe tomatoes, chopped
  • 100- 250 ml water, as needed
  • 2 tbsp garam masala
  • Coriander leaves, to garnish
  • 100 ml of coconut milk
  • Juice one a lemon or lime 

Cooking Instruction:

 1. Heat oil in the pan. Add onion, sauté until it softens and the edges become caramel brown. Takes about 5 minutes or more. Add chopped chillies, garlic and ginger. Cook for 3 more minutes.

2. Meanwhile, drizzle half of the lemon juice over chopped chicken. Season with salt and pepper.
 3. Add in the spices into the onion . Cook  for a minute.
 4. Add chicken into the pan. Stir until lathered in spices and browned. Add tomatoes and about 100 ml of water. Bring to a boil  . Cover pan and reduce heat. Let it simmer for 30 minutes. Stir once in a while and check if sauce becomes too dry. Add more water if necessary .

 5. Stir in garam masala, cook for 10 more minutes , uncovered. 

7. Stir in coconut milk, turn heat to high and bring sauce to a boil. Add the rest of the lemon juice, season with salt and pepper. Garnish with coriander leaves and   serve with white rice or naan bread. The best part of this dish is, it tastes even better the next day!

It's so good , I made it again a week after. There's no such thing as too much curry after all, right?

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