Ironically, the Madras Curry Powder isn’t a condiment from Madras or Chennai. The British simply blend Indian spices together to suit their palate. The age-old Indian curry powder pulls off double duty in our Madras Chicken Curry Steak. Deboned chicken leg, rested well with the legendary powder, chillies, pepper, mustard oil and yogurt is later grilled to its succulent best, doused with a creamy and minty curry-powder sauce and accompanied by a humble assorted-veggie pulao.
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