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Recipe: Madras Chicken Curry

Sunday, December 27, 2009

Recipe: Madras Chicken Curry

My mom learned this chicken curry recipe from Portuguese-Indian friends that lived next door to us on the Lower East Side in the land before time. It’s dead easy crowd pleaser.

Madras Chicken Curry

Ingredients

• 1 whole chicken cut into pieces
• 6 large onions, sliced thin
• 6 cloves of garlic, minced
• 1 package of Pomi tomatoes (26.46 oz tetra packed—no BSP (bisphenol-A))
• 1/4 c Madras curry powder (medium hot or mild if you don’t like the heat)
• Salt
• Freshly ground pepper

Throw chicken, onions, garlic, tomatoes and curry powder in a large pot with some salt and pepper. Bring to a boil and lower to a simmer until the chicken is falling from the bone. Adjust seasoning. I like to flash-cool the dish down so the flavors can meld and then reheat it. You can make it a day ahead, it also freezes beautifully. You can flesh the dish out by adding potatoes, carrots or other veggies. I like to keep it simple and cook other Indian veggie dishes to go with it so I get various flavors complimenting each other. For this dinner I made: Cauliflower, Okra and Coriander Balti, Lentil Dal, Green Apple, Cucumber and Scallion Raita, Carrot-Banana Curry and Steamed Asparagus and Snow Peas.  I served it with lime pickle, mango chutney, my green tomato, green apple and green chili chutney, chopped fresh coriander, chopped fresh chilies and pappadums.