Chicken Madras Curry
A Spicy and Flavorful South Indian Classic
Warm up your kitchen with this authentic Chicken Madras Curry, a fiery and aromatic dish hailing from South India. Known for its bold spices and rich tomato-based sauce, this curry delivers a perfect balance of heat and flavor. Whether you’re a spice enthusiast or prefer a milder kick, this recipe is easily adjustable to suit your taste. We’ve swapped green chilies for red chilies, adding a slightly sweeter heat that complements the dish beautifully. Pair it with fluffy basmati rice or warm naan for a meal that’s sure to impress!
Delicious Chicken Madras Curry ready to serve!
Prep Time
15 minutes
15 minutes
Cook Time
35 minutes
35 minutes
Total Time
50 minutes
50 minutes
Servings
4
4
Ingredients
- 500g (1.1 lbs) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 fresh red chilies, slit (adjust for heat preference)
- 1 tbsp tomato paste
- 400g (14 oz) canned chopped tomatoes
- 200ml (3/4 cup) water or chicken stock
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh cilantro, chopped (for garnish)
- Salt to taste
Spices
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1-2 tsp chili powder (adjust for spice level)
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp black pepper
- 2-3 dried red chilies (optional, for extra heat)
- 1 cinnamon stick
- 2-3 cardamom pods, lightly crushed
- 1 tsp mustard seeds (optional)
Instructions
- Marinate Chicken (Optional): Toss chicken pieces with 1/2 tsp turmeric, a pinch of salt, and 1 tsp chili powder. Set aside for 10-15 minutes while preparing other ingredients.
- Heat Oil: In a large, heavy-bottomed pan or Dutch oven, heat oil or ghee over medium heat. Add mustard seeds (if using), cinnamon stick, cardamom pods, and dried red chilies. Sauté for 30 seconds until fragrant.
- Cook Aromatics: Add chopped onion and cook for 5-7 minutes until golden brown. Stir in garlic, ginger, and 1-2 slit fresh red chilies. Cook for another 1-2 minutes.
- Add Spices: Stir in ground coriander, cumin, remaining turmeric, chili powder, paprika, and black pepper. Cook for 1 minute to release aromas, stirring constantly to avoid burning.
- Add Tomato Base: Add 1/4 of the canned tomatoes and stir well.
- Cook Chicken: Add the chicken pieces, stirring to coat in the spice mixture. Cook for 5 minutes, allowing the chicken to sear lightly.
- Add Tomato Base: Add the remaining canned tomatoes and tomato paste. Cook for 3-4 minutes until the mixture thickens slightly.
- Simmer: Pour in water or chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Finish with Coconut Milk (Optional): Stir in coconut milk (if using) and garam masala. Simmer for 2-3 minutes to blend flavors. Adjust salt to taste.
- Garnish and Serve: Remove cinnamon stick and cardamom pods (if desired). Garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.
Tips
- Spice Level: Adjust chili powder and red chilies to your preference. Madras curry is typically hot, but you can make it milder.
- Make Ahead: The curry tastes even better the next day as flavors meld.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Love this recipe? Share it with your friends or leave a comment below!
Share Recipe
