SOYA MADRAS CURRY & CHICKEN MADRAS CURRY

Ingredients

• •- 500 gms Boneless chicken breasts cut into 1 % inch chunks and blotted dry
• •- 1/2 cup Coconut milk
• •- I cup Kerala cucumber Ash gourd/Bottle gourd cut into big pieces
• •- 1 large Onion finely chopped
• •- 7-8 Garlic cloves
• •- I inch Ginger
• •- Green chillies
• •- 5-6 Curry leaves
• •- I tbsp Cashews coarsely crushed
• •- 1 tbsp Garden cress seeds
• •- 2 tsp Red chilli powder
• •- 1/2 tsp Turmeric powder
• •- 1 tbsp Rasam powder
• •- 1 tbsp Cooking oil
• •- Salt- to taste asper taste

Method

1. 1
   I) In a food processor or blender, combine the onion, garlic, ginger, and green chilies. Bend the mixture until it is pureed.
2. 2
   2) Heat the oil in a deep pan, add the cumy leaves, garden cress seed, onion, gmger, garlic, green chilli, and cashew paste, and sauté for a few minutes.
3. 3
   3) Saute the remammg spices and chicken for 3—5 minutes, or until most of the water has evaporated. Cook till almost done, then add the large pieces of Kerala cucumber and a cup of heated water.
4. 4
   4) Add salt and coconut milk and cook till the chicken and Kerala cucumber are tender.
5. 5
   5) Remove from the heat and serve immediately with red rice.