chicken madras

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

Chicken madras

onion,peeled and quartered

garlic

thumb-sized chunk of ginger,peeled

½ red chilli

vegetable oil

turmeric

tsp cumin

tsp coriander

chicken

can chopped tomatoes

pack coriander,chopped

rice,naan and mango chutney, to serve

Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until it becomes a coarse paste.

Heat 1 tbsp vegetable oil in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.

Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.

Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Make this hot, spicy, tangy and slightly sweet Chicken Madras at home, under 50 minutes. Serve it over rice or with chapati &amp; roti.

Chicken Madras Curry Recipe

boneless chicken (breasts/ thighs)

ginger garlic (grated/ crushed (½ tbsp. each))

coriander leaves

lemon juice

Kashmiri red chili powder

sea salt

Madras curry powder

garam masala ((more if needed))

ghee ((divided

(100 grams) onions sliced

½ inch (4 grams) ginger

garlic cloves

(200 grams) tomatoes (sliced

carrots

water

Kashmiri chili powder ((adjust

tamarind paste

sugar (or jaggery (adjust to taste, omit to use chutney))

salt

coconut milk ((optional, at room temperature))

Marinate chicken with lemon juice, curry powder, chili powder (omit for low heat), garam masala, ginger garlic, coriander leaves and salt. Keep aside until the sauce is ready.

Pour half of the oil/ghee to a pot and saute the onion, carrots, ginger & garlic for 5 mins.

Add tomatoes and bell peppers. Saute for 2 to 3 mins and pour 1 cup water. Cover and cook until the veggies are fully cooked through and mushy.

Cool down &amp; transfer to a blender. Blend to a smooth puree.

Pour the rest of the ghee to the pan and add marinated chicken. Saute for 5 mins on a medium heat. Stir in the curry powder, salt and chili powder.

Transfer the onion tomato base curry sauce and mix well. Pour hot water &amp; mix well. Cover and cook until the chicken is fork tender for another 5 to 8 mins.

Stir in lower amount of tamarind/ chutney, sugar &amp; mix well (if using lemon, add at the time of serving). Taste test and add more salt, sugar, tamarind or garam masala to taste. It should be hot, spicy, slightly sweet and tangy.

If it is too hot, turn down the heat and pour the coconut milk. Bring it to a gentle boil and turn off.

Sprinkle coriander leaves and serve hot with rice or chapati or roti.

How to Make Chicken Madras Curry

This Madras is the best madras recipe I’ve made! Perfect amount of spice, and flavours well balanced. Doubled the recipe and served with saffron rice and Naan!  Tastes like it’s from an Indian restaurant. Well worth the effort ?

The brown lentils were lovely. 
As I said on that recipe post, I had been trying to find whole Masoor dal for a long time and finally found them. I will DEFINITELY cook that recipe again soon.
Thank you again for your delicious recipes.

Wonderful! Thankyou so much for the recipe Swasthi. I used bone in Chicken Thighs, chopped through the bone so cooked it a little longer. I must say that it is the first time that I’ve used Carrot in a meat “curry” but I immediately saw its purpose: sweetness, along with the Red Pepper!
 A nice heat, not as hot as I was expecting so it’s 10 out of 5 stars from me!
I had it with tomato and onion salad and chapattis. Tomorrow it will be with your Brown Lentil recipe. 
Oh. Before I go, I must thank you for the link to your Dal Methi recipe. I’ll try it soon.

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Chicken madras

Chicken Madras Curry Recipe

The most viewed chicken madras recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine