Madurai Style Chicken Curry

Hope everyone is enjoying the summer. I just wish we had more rain.

Feels good to post a recipe after a long time! During my break, I received several requests to post chicken recipes. Here I am, back with a chicken curry recipe that goes well with Idli, Dosa and Appam. This is made with a fresh aromatic spice powder that is prepared instantly. This chicken curry is quite popular in in the southern region of our state. While growing up in Madurai I enjoyed this often, especially in restaurants. I finally got the recipe for this curry from a friend.


For the Curry: 

• Chicken thighs (Skinless, with bones) - 2 lbs
• Pearl Onions - 8 nos. (you can substitute with 1 cup chopped big red onions)
• Chopped red onions - 1/2 cup
• Ginger and Garlic paste - 1 tbsp
• Tomato - 1 (medium size)
• Turmeric - 1/2 tsp
• Coconut milk - 3/4 cup
• Curry leaves - a few

For Spice Powder (Alternatively you can use 3 tsp of Curry powder): 

• Corriander Seeds - 2 tbsp
• Cumin Seeds - 2 tsp
• Black Pepper - 1 tsp
• R.Chillies - 3
• Poppy Seeds - 1 tsp
• Cinnamon - 2 small pieces
• Cloves - 5 pieces
• Curry Leaves - a few

Procedure:

• Wash and chop the chicken into medium sized pieces. In a large wide pan, add chicken, enough water to cover the chicken, turmeric powder and salt. Bring it to boil, cover and cook in low heat until the chicken is almost done (about 10 mins).
• You can use Curry powder. Otherwise you can also make fresh curry powder this way: In a separate pan, dry roast all ingredients one by one, listed under spice powder and transfer them to a plate. Allow it to cool a bit and then blend them to a fine powder. Set aside. 
• Heat a tsp of oil in a pan, fry the pearl onions until they shrink well and become brown. Let it cool for a few mins and make a fine paste in blender.
• Heat more oil in the same pan, fry with chopped onions and fry for 3 mins. Add curry leaves and then add ginger garlic paste and fry for 2 mins.
• Add chopped tomatoes and fry for 3 - 5 mins in medium heat. Once the tomatoes are fried well and become a paste, add this mixture to the boiling chicken. Mix well and let it boil for 2 mins.
• Add onion paste, prepared spice powder or curry powder and mix well, cover and boil for 5-6 mins in medium heat. At this time, you can add more water and salt if required.
• Finally add coconut milk and boil for 5 more mins. Remove from heat.

For best taste, rest it for 20-30 mins before serving. Tastes awesome with Plain rice, Idli and Dosa and Appam.. I've best enjoyed it with rice :)