Madrasi Chicken Curry by Zarnak Sidhwa

Ingredients:

To Marinate:

• Coriander seeds 2 tbsp
• Fenugreek seeds 2 tbsp
• Mustard seeds 1 tbsp
• Cumin seeds 1 tsp
• Fennel seeds 1/2 tsp
• Black peppercorns 1 tsp
• Cinnamon stick 1
• Cloves 5
• Cardamom pods 3
• Ground turmeric 1 tbsp
• Bay leaves 2
• Oil 2 tbsp
• Whole chicken 1

For Curry:

• Oil 1 tbsp
• Chopped onion 1
• Chopped red chilies 2
• Chopped garlic 2 cloves
• Fresh ginger 2 inch
• Curry leaves 10
• Chopped tomatoes 3-4
• Chicken stock 200 gm
• Tamarind paste 2 tsp
• Coriander leaves 2 tbsp

For Rice:

• Oil 2 tbsp
• Sliced onion 1
• Green cardamom 3
• Cinnamon stick 1
• Cloves 4
• Rice 400 gm
  

Method:

1. In pan, add coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon sticks, cloves and cardamom seeds.
2. Once they start t pop, add them in grinder and grind until you have fine powder.
3. Place spices, turmeric powder and bay leaves in bowl, along with oil and mix.
4. Apply half marinade all over chicken and leave to marinade for 24 hours.
5. Put chicken in deep pan and cook till done.
6. You may also cook chicken in oven for 1-1/2 hours depending on size of your chicken.
7. To check if chicken is cooked, piece chicken by leg and thigh and if juice run clear, chicken is cooked.
8. Meanwhile, in another pan, add oil, once hot, add rest of marinade paste and cook for couple of minutes.
9. Add onion, garlic, chili, ginger and curry leaves and cook.
10. Add tomatoes, stock and cook further.
11. Add cooked chicken to sauce and mix well.
12. For rice: Heat oil and add onion.
13. Cook until onions are golden in color.
14. Add cardamom, cinnamon, cloves and stir.
15. Add rice and stir.
16. Add water and bring to boil, turn down heat to low and cover with lid.
17. Cook for 15 minutes, then turn off heat, leaving lid and leave to steam few minutes.