Memories of Madras Curry

January 1, 2000


This is just from some scribbled notes from something I’ve done on-the-fly.


  • 2 lbs. chicken breasts & thighs (boneless, skinless)
  • 4 onions (diced)
  • 4 tomatoes (diced)
  • 3 green chillies (diced)
  • 2 tbls ginger (freshly chopped/shaved)
  • 4 garlic cloves (crushed)
  • nutmeg
  • whole cloves
  • cardamom seeds
  • couple dashes coriander
  • couple dashes cumin
  • couple dashes tumeric


Grind cloves & cardamom in mortal & pestle. Heat some oil and cook clove & cardamom for a tiny bit. Add onions & cook till browned; meaning after golden and before burnt! :-P Add in the green chillies, ginger, garlic & cook for very short time. Add in rest of coriander, cumin & turmeric, making sure that nothing clumps. Add in chicken & cook 5 minutes or so. Then add in nutmeg & tomatoes, cooking until chicken is done.

Goes With:

Serve over basmati rice.