Let’s talk about Chicken Madras Curry. It’s everything you’d want in a meal—spicy, creamy, and full of bold, rich flavors. This dish comes from the city of Madras (now Chennai) in Southern India and has become a favorite worldwide, thanks to its vibrant red color and perfect balance of heat, tang, and depth. The best part? You can make this restaurant-worthy curry right in your own kitchen. I’ll walk you through it step by step.

What Makes This Curry Special?

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 4
• Level: Easy

Trust me, you don’t need to be a pro chef for this one. We’ll use simple ingredients and basic kitchen tools, like a pot, knife, and measuring spoons. Want to plan ahead? You can marinate the chicken or prep the curry base a day before. Super convenient.

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What You’ll Need

The Ingredients

Here’s your list of essentials:

• ¼ cup ghee (or oil)
• 1 large red onion, chopped (around 1 cup)
• ½ cup fresh cilantro (save extra for garnish!)
• 5–6 garlic cloves, minced
• 3 tablespoons grated fresh ginger
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) unsweetened coconut milk
• 2 tablespoons Madras curry powder
• 1 tablespoon garam masala
• 1 teaspoon salt
• ¼–½ teaspoon chili powder (adjust for spice level)
• 1½–2 pounds boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon fresh lemon juice

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Helpful Substitutions

• No ghee? Use oil or butter.
• No red onions? Yellow onions will do, though they’re a touch sweeter.
• Low on chicken thighs? Chicken breasts work too—just be mindful of cooking time.

Pro Tip: The quality of your curry powder really matters. Go for one with turmeric, cumin, coriander, and a hint of fenugreek for that true Madras flavor.

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How to Make It

Step 1: Sauté Your Base

Warm up your ghee or oil in a big pot. Toss in the chopped onion, garlic, ginger, and cilantro. Cook on low heat for about 10 minutes, stirring occasionally. You want the onions soft and golden—not browned. This step builds the sweet, aromatic flavor of the curry.

Step 2: Add the Spices

Sprinkle in your curry powder, garam masala, salt, and chili powder. Stir it all together and let the spices toast gently for about 5 minutes. The smell? Absolutely amazing. This is where the magic begins.

Step 3: Make the Sauce

Turn the heat up to medium and add the diced tomatoes and coconut milk. Give it a good stir and let it cook for around 10 minutes. The sauce will thicken and become beautifully smooth. Pro Tip: Keep an eye out—if the oil starts separating, you’re golden.

Step 4: Let the Chicken Shine

Add the chicken pieces into the sauce and mix them in. Cover the pot, turn the heat down low, and simmer for 15–20 minutes. Stir every now and then. Once the chicken is cooked and tender, you’re almost there.

Step 5: Brighten It Up

Squeeze in some fresh lemon juice just before serving. It lifts all the flavors and makes the dish sing. Taste, adjust the seasoning, and you’re done!

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Ways to Make It Your Own

• Want less heat? Skip the chili powder or use paprika instead.
• In the mood for veggies? Add some zucchini, bell peppers, or potatoes when you add the chicken.
• Going vegan? Chickpeas, tofu, or even cauliflower make great substitutes.

If you’re feeling fancy, garnish the curry with toasted cashews or crispy fried curry leaves. But if it’s just a weeknight dinner, it’s amazing as is.

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Serving Tips and Leftovers

How to Serve

Spoon the curry over fluffy basmati rice or serve it with warm naan. Garnish with fresh cilantro for that extra pop of freshness.

What to Pair It With

• A cooling raita (yogurt dip)
• Tangy pickled onions or mango chutney

Leftovers? No Problem.

Seal up any extras in an airtight container and refrigerate for up to three days. Reheat it gently on the stovetop or in the microwave (low heat works best to keep the chicken tender). Want to freeze it? Go for it! It stays good for up to three months.

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This Chicken Madras Curry is pure comfort food. Whether you’re making it for a family dinner or impressing friends, it’s guaranteed to be a hit. Bold flavors. Creamy texture. A little heat. It’s like a warm hug in a bowl. Enjoy!

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