Madras Chicken Curry – Kozhi Kari Masala – South Indian Chicken Curry

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

25 Comments

  1. Brenna

    I am so excited to try this recipe. It looks amazing! Can you recommend other types of Chili? I can’t find these kinds of chili in my area (Ottawa, Ontario, Canada). Would Kashmiri chili (ground) be a substitute? Or Long green chili?

    1. Mullai

      Hello Brenna,
      Thanks for checking out this recipe. Yes you can substitute with red chili powder / cayenne, Kashmir chili powder might work but it won’t be spicy enough, green chilies will work for adding spice level but a little compromise on the color and taste. Whole dry red chilies are available on amazon, if you wanna check out.
      Option 1 : Add 2 tsp kashmir red chili powder + 3 green chilies for heat.
      Option 2 : Add 2 tsp Hot Red chili powder / Cayenne
      Hope this helps, thank you!

  2. Rhea

    Hello Mullai,
    Tons for thank you for delicious , authentic yet simple recipes. Whatever I have tried from your site it all came out very tasty. You are a very passionate cook and I can feel the joy you are sharing by making this wonderful recipes available to us. I can’t tell you how satisfied people feel after eating the dishes I have tried from your wonderful recipes.
    I believe what makes wonderful food is not only cooking but your feelings while you cook and you serve.
    Thank you so much 😊.

  3. Inge

    This recipe looks extremely delicious and I cannot wait to try it. However, am I supposed to grind the cinnamon stick, clove, cardammon and the star anise along with the other ingredients or take them out first and re-add them later them after grinding ? I am not sure my grinder can grind such hard ingredients into a fine paste.
    If I cannot find star anise would it change the recipe a lot if I omit it?

    1. Mullai

      Hello,
      Yes, they need to be ground along with onion. If you can’t then substitute with any store bought garam masala powder. If grinding is hard then you may just temper them while you add the bay leaf, that is equally good too. Star anise adds in a special flavor, its ok to skip if you can’t find. Fresh ground spice does make a difference, i would recommend you to dry toast them first and grind to coarse powder and then grind along with onions that way they will blend well. Thanks!

  4. Vivek

    Hi,

    Thank you for the recepie. The curry came out really well. Added a few cashews and pistas for a difference.

    Regards,
    Vivek

      1. Mullai

        Isn’t it the best one to have some fun with kid🙂 even as an adult I do drool over something like this😁..with vanilla ice cream, I am totally in too! Thanks Madhu💕

  5. James

    Thank you very much for this recipe. I purchased The Curry Guy’s book but your recipe looks a lot easier. I will definitely be making this recipe very soon. Thanks again.

  6. Tina

    Very excited to try your recipes, I have a wonderful stock of spices and my curry leaves are plentiful this year on my plant. Thank you!

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