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, hot and spicy taste. This British Indian restaurant 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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: British-Indian, Indian
Servings: 4people
Author: Preeti
Equipment
1 Heavy bottom pot with a lid
Ingredients
1onionpeeled and finely chopped
2teaspoongarlicfinely chopped or minced
1teaspoongingerfinely chopped or grated
1green chilislit
10curry leavesoptional
500gboneless skinless chicken breasts cut into bite size pieces
1teaspoonKashmiri red chili powderor paprika
2-3tablespoonMadras Curry PowderIt's homemade - recipe in description box
400mlfresh tomato pureesubstitute tomato passata
1teaspoontamarind paste
200mlcanned coconut milkfull 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.