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Chicken Madras Curry Recipe

Chicken Madras Curry Recipe
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Enjoy the bold, spicy, and creamy flavors of Southern India with this Chicken Madras Curry recipe. With a rich tomato-coconut base and perfectly seasoned chicken, this dish is a crowd-pleaser that’s easy to recreate at home. Perfect for a cozy family meal or impressing guests!

Ingredients

Scale

For the Curry Base

  • ¼ cup ghee or vegetable oil
  • 1 cup red onion, finely chopped (approx. ½ large onion)
  • 5–6 garlic cloves, minced
  • 3 tablespoons fresh ginger, grated
  • 2 x 15 oz cans diced tomatoes (30 oz total)
  • 15 oz unsweetened coconut milk

Spices & Seasonings

  • 2 tablespoons Madras curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • ¼–½ teaspoon Kashmiri chili powder or cayenne pepper (adjust for heat)

Protein

  • 1½–2 pounds boneless chicken thighs, cut into 1-inch pieces

Optional Ingredients

  • ½ cup fresh cilantro, chopped (plus extra for garnish)
  • 1 tablespoon fresh lemon juice

Instructions

1. Prepare the Base

  • Heat ghee or oil in a heavy-bottomed pot over low heat.
  • Add onions, garlic, and ginger. Cook for about 10 minutes, stirring occasionally, until the onions are soft and slightly golden.
    Pro Tip: Keep the heat low to avoid browning. You want a sweet, fragrant base.

2. Toast the Spices

  • Stir in the curry powder, garam masala, salt, and chili powder. Cook for about 2–3 minutes until the spices are fragrant.
    Visual Cue: The mixture will darken slightly.
    Avoid: Burning the spices. Stir frequently and keep the heat low.

3. Build the Sauce

  • Add diced tomatoes and coconut milk. Stir well to combine.
  • Let the sauce simmer over medium heat for about 10 minutes until it thickens slightly.
    Pro Tip: If the sauce starts to separate or looks oily, it’s ready for the next step.

4. Add the Chicken

  • Stir the chicken pieces into the sauce, ensuring they’re fully coated.
  • Cover and simmer on low heat for 15–20 minutes, stirring occasionally, until the chicken is cooked through and tender.
    What to Watch For: The chicken should be juicy, not dry.

5. Brighten It Up

  • Stir in fresh lemon juice and chopped cilantro just before serving. Taste and adjust seasoning if needed.
    Pro Tip: The lemon juice enhances the flavors and balances the richness of the curry.

Notes

Serving Suggestions

  • Serve hot with basmati rice or naan bread.
  • Pair with raita (yogurt side dish) or pickled onions for a refreshing contrast.

Tips & Tricks

  • For a milder curry, reduce or omit the chili powder.
  • Pre-marinate the chicken with a bit of curry powder and yogurt for deeper flavor (optional).
  • Don’t rush the onion, garlic, and ginger base—it’s key to the dish’s flavor.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stovetop over low heat, stirring occasionally. Avoid high heat to prevent overcooking the chicken.
  • Freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Find it online: https://indianrecipe.info/chicken-madras-curry/