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madras chicken served in a white bowl.
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5 from 1 vote

Madras Chicken Curry

Madras Chicken Curry (Chicken Madras) - A spicy and tangy curry-house-style chicken curry made with Madras curry powder, tomatoes, tamarind, and coconut milk. Ready in about 30 minutes. Serve it with steamed rice or naan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: British-Indian
Servings: 4 people
Calories: 335kcal
Author: Preeti Nayak

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 chilli slit
  • 10 curry leaves optional
  • 500 g boneless skinless chicken breasts cut into bite size pieces
  • 1 teaspoon Kashmiri red chilli 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
  • 2 tablespoon oil
  • Fresh coriander leaves

Instructions

  • Heat 2 tablespoon of oil in a heavy-bottomed pot over medium heat.
  • Add onion, ginger, garlic, green chillies, and curry leaves (optional). Sauté until the onions start to turn slightly golden.
  • Add the chicken pieces and cook, stirring occasionally, until the color of the chicken changes from pink to white.
  • Add salt, Kashmiri red chilli powder, and Madras curry powder. Stir well so the chicken is evenly coated with the spices.
  • Add fresh tomato puree (or passata) and tamarind paste. Mix well and bring the curry to a boil.
  • Reduce the heat to low and add the coconut milk. Stir continuously until the curry comes to a gentle boil. Stirring is important here to prevent the coconut milk from curdling.
  • Cover the pan and simmer until the chicken is completely cooked and the curry reaches your preferred consistency. If the curry is too thick, add a little water. If it is too thin, cook uncovered for a few minutes to reduce it.
  • Turn off the heat and garnish with fresh coriander.

Video

Notes

  • Madras curry powder: Start with less Madras curry powder if you are unsure about the heat. You can add more later.
  • Tamarind: Tamarind pastes vary in sourness, so adjust the quantity to taste.
  • Do not rush the coconut milk: Once it is added, stir continuously until the curry comes to a gentle 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