Madras Chicken Curry

  • 8 chicken thighs, boneless and skinless
  • 1 red bell pepper, large dice
  • 1/2 lb. banana squash, peeled and cut into chunks
  • 1 small yellow onion, diced
  • 1 can unsweetened coconut milk
  • 2 tablespoons canola oil
  • 3 1/2 tablespoons NEERA'S Curry Masala
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • 2 one-inch sticks of cinnamon
  • 1 teaspoon whole peppercorns
  • 1 teaspoon brown mustard seed, whole
  • 1 teaspoon salt

Heat oil in medium saucepan. Add peppercorns, mustard seed and cinnamon sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and ginger, continue cooking 2-3 minutes more.

Add chicken pieces and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices from scorching.

Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes. The chicken should be very tender and the juices not too thick.

Serve with rice and a vegetable on the side

Variations and Notes: For a hotter curry, increase the Curry Masala by another tablespoon and add some crushed chile pepper.

Serves 4

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Recipe courtesy of Cinnabar Specialty Foods