Monday, May 09, 2011

Bombay Palace's Chicken Madras


For dry masala:
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 tablespoon dry coconut
1 teaspoon salt

For chicken:
3 tablespoons vegetable oil
2 teaspoons mustard seeds
4 whole cloves
4 pieces green cardamon
10 curry leaves
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon chopped ginger
2 tablespoons tomato paste
2 pounds boneless chicken breast, cut into bite-sized pieces
1/4 cup coconut milk
2 tablespoons lemon juice


In small bowl, stir together all dry masala ingredients. Set aside. In a wok, heat the oil. Add mustard seeds, whole cloves and green cardamom. Stir, then add curry leaves, chopped onion, garlic and
ginger. Cook until golden. Add tomato paste and enough water to make a thick sauce. Cook, stirring, for 1 minute. Add chicken and the dry masala. Simmer, stirring occasionally, for 20 minutes or until chicken is done. Stir in coconut milk and lemon juice. Taste and add extra salt if necessary.

Serves 4

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