Madras chicken curry with step-by-step photos and a video recipe. Chicken Madras is a classic Indian dish well-known for its rich aroma, and hot and spicy taste. This British Indian restaurant's favorite chicken curry originates from Madras, now known as Chennai, in Tamil Nadu, India. If you are a spice lover, you will surely enjoy the flavors of Madras cuisine. Serve it with steamed rice or Naan.
Tender chicken pieces are cooked in a thick, flavourful sauce infused with the spices of Madras curry powder. The spiciness from the curry powder is perfectly complemented by the tanginess of tamarind, tomatoes, and a touch of sweetness from coconut milk. The resulting Madras curry tastes absolutely delicious.
More British Indian restaurant favorite curry recipes that you may like are Chicken Pathia, Chicken Jalfrezi, and Chicken Balti.
About this recipe
In this recipe post, I am sharing how to make Madras chicken curry recipe. The main ingredient to make this curry is Madras curry powder.
I have used homemade Madras curry powder for this recipe. This is a flavorful blend of spices like coriander seeds, cumin, fennel, black pepper, cinnamon, turmeric, cloves, cardamom, etc. that turns a simple chicken curry into a hot & spicy Madras curry.
If you do not have time or the ingredients on hand to make Madras curry powder then go for the store-bought ones. Alternatively, if you have regular curry powder on hand, you can enhance the spiciness of the curry by incorporating ground red chilies, paprika, or cayenne pepper into it. This combination will add a flavorful spicy kick to the dish.
This easy chicken Madras recipe is a British Indian concept and not an authentic Madras chicken curry. You will not get the same Madras chicken flavors here in Indian restaurants.
Each chef incorporates their unique twist or ingredients into a recipe. While I aimed to maintain the authenticity of the flavors, you can always customize the recipe to align with your family's preferences. Feel free to make adjustments and modifications as needed.
You may also like these other popular chicken recipes from this website:
- Chicken Masala
- Chicken Korma
- Balti Chicken
- Chicken Tikka Masala
- Chicken Pathia
- Butter Chicken
- Restaurant Style Chicken Jalfrezi
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- Quick and easy to make - The cooking time for this Madras curry is approximately 20 minutes. This makes it a quick and easy recipe to prepare, perfect for busy weeknight dinners.
- This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- One Pot Recipe - You can make it easily in a single pot or pan. Easy to clean up and fewer dishes to go.
- Make ahead recipe - You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Dairy-free
- Gluten-free
Ingredients and Substitutions
- Chicken - I have used boneless skinless chicken breasts to make Madras curry. You can also use boneless chicken thighs or chicken with bones (curry-cut chicken).
- Onion - I have used red onions. You can substitute it with shallots or yellow onions.
- Fresh ginger and garlic - Basics of Indian curry. You can substitute them with ginger-garlic paste. Do not skip adding them as they add a lot more flavor to the chicken curry.
- Green chili - I have used fresh green chili. Skip, if you do not have it or do not like spicy dishes.
- Curry leaves - Adds a beautiful aroma and flavor to South Indian curries. If you do not have it, skip it.
- Kashmiri red chili powder - Gives a bright red color to the dish and is not spicy. Substitute it with paprika, cayenne pepper, or red chili powder. Add them as per your taste.
- Madras Curry Powder - I have used homemade Madras curry powder. It gives the best flavor and aroma to the dish. However, you can use store-bought ones too. To substitute, you can use standard curry powder and spice it up with the addition of ground red chilies or cayenne pepper to spice up the curry.
- Fresh tomato puree - I have pureed fresh tomatoes in a blender and used them. You can substitute it with tomato passata. Or use canned tomatoes, blend, and use them.
- Tamarind paste - It adds a sweet and sour flavor to the curry. It is also known as tamarind extract. You can substitute it with lemon juice or lime and ½ teaspoon sugar. If you have tamarind block, soak a small portion in warm water and squeeze to make the paste.
- Coconut milk (full fat) - This adds a creamy and slightly sweet element to the dish, balancing out the heat from the spices. Use full-fat coconut milk. Or substitute it with ½ cup to 1 cup of grated coconut. Make a paste with water and add it to the curry.
- Salt to taste
- Oil - Use any cooking oil with a neutral flavor and a high smoke point. I used sunflower oil for this recipe. You can also add ghee (clarified butter) or use coconut oil for more authentic flavors.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Madras Chicken Curry (with step-by-step instructions with photos)
Preparations
- Chop onion, ginger, garlic, and green chilies. Set it aside.
- If you are using fresh tomatoes puree them and keep them aside.
- Keep all the spices and coconut milk handy.
Making Madras Chicken Curry
- Heat 2 tablespoon of oil in a heavy bottom pot over medium heat.
- Add onion, ginger, garlic, green chilies, and curry leaves (optional). Sauté until the onions start to become slightly golden.
- Add chicken, stir, and cook until the color of the chicken turns from pink to white.
- Stir in salt, Kashmiri red chili powder, and Madras curry powder. Stir it for a minute.
- Add fresh tomato puree (or passata) and tamarind paste. Combine and cook until it comes to a boil.
- Reduce the heat to low. Add coconut milk, and cook stirring continuously until it comes to a gentle boil.
- Cover and simmer (cook on low heat) until the chicken is cooked.
- Garnish with coriander leaves. Remove from heat. Madras chicken is ready to serve.
- Serve chicken curry with steamed rice or Naan.
Cooking Tips
- Deseed the green chili to reduce the spiciness. If you do not like spicy dishes or making them for kids, skip the addition of green chilies.
- If you do not have tamarind, substitute it with lemon juice or lime and add ½ teaspoon sugar.
- Madras curry powder is going to spice up the dish. It is better to start with 1 tablespoon and add more as per your family’s taste and preference.
- Skip the addition of red chili powder if you do not like spicy foods. Or add more to make it spicy.
- Once you add coconut milk stir continuously and cook until it comes to a boil.
Frequently Asked Questions
It is a hot & spicy chicken curry. Its flavors are perfectly balanced, combining the fiery kick of Madras curry powder with the tanginess of tamarind and tomatoes. The addition of coconut milk brings a creamy and slightly sweet element to the dish.
If preparing this curry at home, you can adjust the spice level to accommodate your family's taste by reducing the amount of Madras curry powder and paprika and omitting the green chilies.
A simple chicken curry can be mild or spicy. There may be differences in preparing it depending on regional recipes and the availability of ingredients.
On the other hand, Chicken Madras specifically refers to a style of curry that originated in the Madras region of South India. It is hot & spicy chicken curry with the heat coming from Madras curry powder and tanginess from tamarind and tomatoes.
Yes, you can. However, if you are unfamiliar with the process or haven't tried it before, it is advisable to use store-bought full-fat coconut milk instead. This is because homemade coconut milk can curdle if not handled correctly.
When utilizing homemade coconut milk, opt for the second extract and stir continuously until the gravy reaches a gentle boil. Afterward, cover the dish and continue cooking until the chicken is fully cooked.
Afterward, incorporate the first extract, stirring continuously, and allow it to reach a gentle boil. Immediately remove the mixture from the heat at this point. Avoid boiling the gravy or prolonged cooking once the first extract has been added.
While Madras curry powder and garam masala are both flavorful spice blends, they have distinct flavor profiles. Adding garam masala as a substitute for Madras curry powder may alter the taste and aroma of your chicken curry. It may not be the exact flavor of Madras curry, but it can still result in a delicious and satisfying chicken curry.
Storage Suggestions
- If you are planning to store the curry store it within 2 hours of cooking.
- Refrigeration - Let the curry cool down to room temperature. Transfer the curry to an airtight container and refrigerate. Stays good for 2 days.
- Reheating - To reheat Madras curry, you can use a stovetop or microwave. Sprinkle some water over it, stir, and reheat the curry on low heat until it starts to boil. Stir it as required.
- Not a freezer-friendly recipe. Coconut milk may curdle while reheating.
Serving Suggestions
You can serve this Madras curry with any one of the following:
- Steamed basmati rice
- Pulao or pilaf
- Jeera rice
- Naan or Roti
- Sliced bread or Pav
- Neer Dosa
- Raita
- Papdums
- Pickles
Variations that you can try
- You can make the curry with Lamb. The cooking time of lamb will be longer.
- Make it with vegetables like potatoes, carrots, tofu, and bell peppers.
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Madras Chicken Curry
Equipment
- 1 Heavy bottom pot with a lid
Ingredients
- 1 onion peeled and finely chopped
- 2 teaspoon garlic finely chopped or minced
- 1 teaspoon ginger finely chopped or grated
- 1 green chili slit
- 10 curry leaves optional
- 500 g boneless skinless chicken breasts cut into bite size pieces
- 1 teaspoon Kashmiri red chili powder or paprika
- 2-3 tablespoon Madras Curry Powder It's homemade - recipe in description box
- 400 ml fresh tomato puree substitute tomato passata
- 1 teaspoon tamarind paste
- 200 ml canned coconut milk full fat
- salt to taste
- Fresh coriander leaves
Instructions
Preparations
- Chop onion, ginger, garlic and green chilies. Set it aside.
- If you are using fresh tomatoes puree them and keep it aside.
- Keep all the spices and coconut milk handy.
Making Madras Chicken
- Heat 2 tablespoon of oil in a heavy bottom pot over medium heat.
- Add onion, ginger, garlic, green chilies and curry leaves (optional). Sauté until onions starts to become slightly golden.
- Add chicken, stir and cook until the color of chicken turns from pink to white.
- Stir in salt, Kashmiri red chili powder and Madras curry powder. Stir it for a minute.
- Add fresh tomato puree (or passata) and tamarind paste. Combine and cook until it comes to a boil.
- Reduce the heat to low. Add coconut milk, cook stirring continuously until it comes to a gentle boil.
- Cover and cook on low heat until the chicken is cooked.
- Garnish with coriander leaves. Remove from heat. Madras chicken is ready to serve.
- Serve chicken curry with steamed rice or Naan.
Video
Notes
- Deseed the green chili to reduce the spiciness. If you do not like spicy dishes or making for kids, skip the addition of green chilies.
- If you do not have tamarind, substitute it with lemon juice.
- Madras curry powder is going to spice up the dish. It is better to start with 1 tablespoon and add more as per your family’s taste and preference.
- Skip the addition of red chili powder if you do not like spicy foods. Or add more to make it spicy.
- Once you add coconut milk stir continuously and cook until it comes to a boil.
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