Madras Curry

This authentic Madras Curry offers a deep, complex flavor profile characteristic of historical Parsi-Gujarati cuisine, featuring tender chicken simmered in a rich coconut and tamarind gravy. The sauce is built upon a foundation of roasted spices, including coriander, mustard seeds, and black pepper, thickened with ground almonds and poppy seeds for a luxurious texture. Finished with a splash of strong vinegar and fresh herbs, this dish delivers a perfect balance of sour, spicy, and savory notes that pairs beautifully with rice or flatbreads.

Ingredients

1 whole Whole chicken (Cleaned and cut into pieces.)
1 cup Ghee (Originally 0.5 Sher. Can be reduced for modern preference.)
2 cups Onions (Finely chopped. Originally 0.5 Sher.)
1/2 cup Tamarind (Seedless block tamarind. Originally 0.25 Sher.)
5 tablespoons Coriander seeds (Husked/crushed. Originally 4 Tolas.)
2 tablespoons Garlic (Minced or paste. Originally 2.5 Tolas.)
2 tablespoons Poppy seeds (Originally 2 Tolas. Can substitute with white sesame seeds.)
2 tablespoons Almonds (Originally 2 Tolas.)
1 1/2 tablespoons Salt (Or to taste. Originally 1.5 Tola.)
1 tablespoon Mustard seeds (Originally 1 Tola.)
1 teaspoon Turmeric powder (Originally 0.5 Tola turmeric knob.)
6 whole Dried red chilies (Adjust for heat. Originally 0.5 Tola.)
1 teaspoon Black peppercorns (Originally 0.5 Tola.)
10 leaves Curry leaves (Originally 0.25 Tola.)
2 cups Dry coconut (Copra) (Originally 2 'vati' (halves/cups). One for milk, one for grinding.)
2 tablespoons Strong vinegar (Originally 6 small spoons.)
2 bunches Fresh cilantro (Coriander leaves) (Washed and chopped.)
3 cups Water (Estimated for boiling chicken and extracting coconut milk.)

Instructions

1Clean and cut the chicken into pieces. Wash thoroughly. Place the chicken in a pot with salt and enough water to cover. Boil until the chicken is tender. Reserve approximately 1.5 cups (0.75 Sher) of the cooking liquid (stock) and set the chicken aside.
2Roast the dry coconut slightly. Take half of the coconut (1 cup), grind it on a stone or in a blender with a little warm water, and extract about 1 cup (0.5 Sher) of thick coconut milk. Grind the remaining half of the coconut into a fine paste and set aside.
3Soak the tamarind in a small amount of cold water (approx 1/2 cup) for 30 minutes. Squeeze the tamarind well to extract the pulp and discard the seeds and fibers.
4Roast the coriander seeds, garlic, poppy seeds, almonds, mustard seeds, turmeric, dry chilies, and peppercorns separately on a tile or pan over low heat (coals). Grind each spice separately into a fine powder or paste.
5Peel and finely chop the onions. Heat the ghee in a tin-lined pot (or heavy-bottomed pan). Fry the onions until they turn red. Add the boiled chicken pieces to the pot and fry until they turn a golden brown color. Remove the chicken and set aside.
6In the same pot with the remaining ghee, add the washed and dried curry leaves and cilantro. Add the ground spice pastes one by one, followed by the ground coconut paste. Pour in the reserved chicken stock and the extracted coconut milk. Mix everything thoroughly. Bring to a simmer.
7When the curry thickens, add the fried chicken pieces, the tamarind pulp water, and the vinegar. Keep the pot open and simmer over low heat (originally 'on coals') until the ghee separates and floats on top. Serve hot.