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Madras Masala Chicken Curry Recipe

Chicken curry with a Madras touch!


½ cup yellow pumpkin (quartered)
1 large onion (diced)
2 tbsp oil
1 tsp mustard seeds
2 one inch sticks cinnamon
4 garlic cloves (minced)
1 tbsp ginger (finely minced)
8 chicken thigh pieces (skinned)
½ cup potatoes (diced)
½ cup parsnips (diced)
3 tbsp curry powder
1 tsp whole peppercorns
1 can coconut milk (unsweetened)
Salt to taste

How To Make 

  1. In a pan, heat some oil and let the mustard seeds splutter.
  2. Throw in the cinnamon sticks and fry till you can sense the aroma.
  3. Add the onions and fry till they turn golden brown.
  4. Add the garlic and ginger and fry for about 2-3 minutes.
  5. Add the chicken pieces, peppercorns and the curry masala powder and cook until the pieces absorb the gravy, adding small quantities of water if required.
  6. Now, add the pumpkins, potatoes, parsnips and the coconut milk along with ½ cup of water.
  7. Bring the gravy to a boil, lower the heat and cover and cook for 30-40 minutes until the meat falls off the bone.


Tastes delicious with idlis, appams, dosais and rice. 

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