Madras Chicken Curry
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.
Servings: 4 people
Calories: 335kcal
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.
Nutrition
Calories: 335kcal | Carbohydrates: 20g | Protein: 31g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 602mg | Potassium: 1203mg | Fiber: 6g | Sugar: 4g | Vitamin A: 929IU | Vitamin C: 69mg | Calcium: 73mg | Iron: 4mg