madras curry

Indian restaurant madras curry is a classic dish on the menu of just about every Indian restaurant out there. Now it can be on your menu too.

indian restaurant madras curry

tsp indian restaurant spice mix or curry powder

tsp kasoor methi

tsp kosher salt

Tbsp oil

2 inch piece of cassia bark or cinnamon stick

onions

Tbsp garlic/ginger paste

tomato paste

curry base

10-12 oz pre-cooked chicken or lamb

Tbsp coconut milk powder

lemon juice

Make the spice mix.

Dilute the tomato paste with enough water to get to the consistency of passata.

Dilute your coconut milk powder enough with water to get it to the consistency of coconut milk.

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.

When the oil starts to shimmer add the cinnamon stick. Toss is around the pan for about 15 seconds until bubbles start to form around it. It may crackle a bit.

Add the onions and stir constantly until the edges of the onions start to brown. This takes about a minute.

Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Turn the heat up to medium high. This is important. The heat is what caramelizes the onion base and gives the curry it's Indian restaurant flavour. As you become more comfortable with this technique try pushing it. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Think lively boil. Watch the edges of the pan. The curry can stick here. Sticking is OK. Just scrape it back into the base. Burning is bad.

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Add the lemon and diluted coconut milk powder. Turn the heat down to low and add the pre-cooked lamb, beef or chicken.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.

Garnish with a bit of chopped fresh cilantro and serve.

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

Salmon durban curry

tbs sunflower oil

mustard seeds and cumin seeds

onion, sliced

garlic cloves, chopped

tbs grated ginger

curry leaves

tbs masala curry powder

tamarind puree

can whole tomatoes

tomatoes,

skinless salmon fillet, pin-boned, cut into 3cm pieces

sugar snap peas, blanched

Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

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You can put a restaurant quality chicken madras curry on the table in 30 minutes.

30 minute chicken madras

vegetable oil

water

boneless skinless chicken thighs

tsp madras curry powder (- available at any Indian grocery)

tsp paprika

tsp mild kashmiri chili powder

tsp kasoor methi - dried fenugreek leaves

cinnamon bark

salt

butcher's grind black pepper

tbsp garlic ginger paste

tbsp tomato paste (plus enough water to dilute it to the consistency of tomato sauce)

lemon (- juiced)

Place the onions in a microwave safe dish and cover loosely. Microwave at 70 percent until the onions are soft and translucent. This takes 10 minutes in my  1100 watt microwave. I can't predict how long it will take in yours...

Remove the onions from the microwave. Be careful. They will be hot. Let them cool slightly. Place the onions, 2 tbsp vegetable oil and 1 cup of warm water in a blender and puree until smooth. Set aside.

The onion paste

In a small bowl, combine the madras curry powder, paprika, Kashmiri chili powder,  kasoor methi, black pepper and salt. This is your spice mix.

Heat 4 tbsp vegetable oil in a pot over medium heat until it shimmers.

Toss in the cinnamon bark and let cook a few seconds. You will see little bubbles forming around the bark.

Add the garlic ginger paste and cook until it stops spluttering.

Turn the heat to medium low. Add the spice mix and stir continuously until it starts to smell really good - around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over.

Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute.

Add the onion paste and turn the heat up to medium high. Cook, stirring occasionally for about 4 minutes. The curry will darken a bit as it cooks. Don&#39;t worry if it seems a bit dry. The chicken will release tasty, tasty juices as it cooks and you should be left with a nice amount of sauce.

Turn the heat down to medium low. Add the chicken and stir. Cover and simmer for about 5 minutes. Flip each piece of chicken and continue cooking until the chicken is done. It&#39;s done when you measure the internal temperature and it says 170F, about 10-15 minutes. I can&#39;t tell you exactly how long this will take. I don&#39;t know how big your chicken pieces are.

If the curry is a bit thick add a bit of water or chicken stock and stir. Add a squeeze of lemon juice. Let the chicken madras simmer another minute or so. Taste for salt and adjust as needed.

Garnish with a bit of cilantro or fried shallots if desired.

chicken madras

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

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

Kashmiri chili powder ((adjust

tamarind paste

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

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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indian restaurant madras curry

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Top 4 madras curry recipes from across the web

The most viewed madras curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

indian restaurant madras curry

Salmon durban curry

30 minute chicken madras

Chicken Madras Curry Recipe

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