Chicken Madras curry- How to cook the amazing curry (superior taste)

Chicken Madras is a gastronomical experience that left you full but still wanting more.
A rich, creamy, and spicy curry bursting with flavor, chicken Madras is a favorite curry worldwide. It may not be the most authentic Indian curry, but its popularity has attracted many non-Indian cravings for Indian food, including me.
This curry is one of the less spicy ones that I have made so far. So if you can’t take fiercely hot food, chicken Madras curry is likely your choice.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chicken-ma... )

Ingredients A (make curry gravy)
1 tbsp ghee
2 medium-size onions
1 small carrot
1/2 red bell peppers
1 large tomato
1 tbsp chopped ginger
1 tbsp chopped garlic
1/2 cup shredded cabbage
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek
1 tsp salt
1/2 tsp ground black pepper
1 cup water

Ingredients B (cook the chicken)
1 tbsp ghee
2 tsp minced ginger
2 tsp minced garlic
2 tbsp tomato puree
1 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp chili powder
1 tsp salt
2 tbsp Madras curry powder
2 green chilies, remove seeds, cut into sections
750 g chicken thigh meat, cut into large pieces
1/2 cup water
1 tbsp kasuri methi
2 tbsp coriander leaves

Method:
The curry gravy:
Heat some ghee and sauté the onion, garlic, and ginger until fragrant
Add all the vegetables in A and cook until soft, which will take about fifteen minutes.
While simmering, season with all the species in A.
Also include some salt to taste.
Let the vegetables cool to room temperature, then use a food processor to puree it to become a smooth paste. You can add some water to facilitate blending.
The chicken
Saute the minced ginger and garlic with some ghee.
When it becomes aromatic, add the tomato puree, followed by turmeric, coriander, cumin, chili powder, and salt.
Add two green chilies to the pan at this moment.
Put the chicken into the pan, and coat it with the spice paste.
Now return the curry gravy to the pan. Add some water and wait until it boils.
Add the Madras curry powder.
Once it comes to a boil, reduces the heat to simmer for fifteen minutes or until the sauce is thickened.
Lastly, sprinkle some dry kasuri methi and coriander leaves and cook for a minute.
Dish out and garnish with more fresh coriander leaves, and serve.

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Website: https://tasteasianfood.com/
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