Chicken Madras Curry

Name: Chicken Madras Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 Skinless chicken; 3 tbsp curry powder; 1 tbsp Salt; 1 tsp Kashmiri red chili powder; 1 tsp Turmeric powder; 1 tbsp Garlic paste; 1 tbsp Ginger paste; 2 large onions; 2 large tomatoes; 1 tbsp tomato puree; 1/2 cup oil; 2 tbsp ghee; 2 Bay leaves; 1 tsp Jeera; 1 small Cinnamon stick; 5 Green cardamom pods; A few curry leaves; 3 Green chilies; 1 cup Coconut milk; Fresh coriander, chopped

Aamna Bawa 30th June 2024

Servings: 6 Total Time: 45 mins Difficulty: Beginner

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Chicken Madras is a hot, rich curry and a British curry house classic. Here the chicken is marinated in curry powder, garlic and ginger, cooked in a golden onion and tomato base with curry leaves and green chillies, then finished with coconut milk.

The name comes from Madras, now Chennai, in South India. Aamna’s recipe is ready in about 45 minutes and is a great alternative to a takeaway.

Why this recipe works

Curry powder in the marinade. Three tablespoons coat the chicken, so the Madras flavour goes right into the meat.
Blended onions and tomatoes. Pulverising them first makes a smooth, thick gravy.
Curry leaves and whole spices. Bay leaves, cumin, cinnamon and cardamom are fried in oil and ghee, and curry leaves go in with the onions.
Coconut milk at the end. It rounds off the heat and makes the sauce silky.

Tips for the best chicken Madras

Use a lid on the onions. Blended onions spit, so cover the pan and lift the lid to stir.
Control the heat with the chillies. Leave the green chillies whole for a gentler curry, or slice them for more heat.
Marinate for at least 15 minutes. Longer is fine if you have time.
Adjust the sauce. Add a little more coconut milk for a thinner, creamier curry.

What to serve with chicken Madras

Serve with steamed rice or naan, with Bombay aloo or vegetable rice on the side. Love a hot curry? Try our chicken vindaloo or mutton Madras.

Chicken Madras FAQs

What is a Madras curry?

A hot, rich curry popular in British curry houses, named after Madras, now Chennai, in South India. It is usually made with curry powder, chilli and tomato, and this version adds coconut milk.

How hot is chicken Madras?

It is one of the hotter curry house dishes: hotter than a korma or tikka masala, but milder than a vindaloo. You can control the heat with the green chillies.

What is the difference between Madras and vindaloo?

Vindaloo is usually hotter and tangier, with vinegar in the sauce. Madras is rich and spicy, and this one is softened with coconut milk. See Madras vs vindaloo vs jalfrezi for the full comparison.

Can I use chicken thighs or breast?

Yes. This recipe uses a whole chicken cut into 8 pieces, but boneless thighs work well. Breast cooks faster, so check it earlier.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Chicken Madras Curry

Chicken Madras Curry is a beloved dish known for its vibrant, spicy flavours and rich, creamy texture. This recipe combines the bold heat of curry powder and Kashmiri red chili with the sweetness of onions and tomatoes, all balanced by the creaminess of coconut milk. Perfect for a comforting meal, this curry promises to tantalise your taste buds and is a wonderful alternative to takeaway.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Prepare the Vegetables:

Peel 2 large onions and pulverise them in a food processor. Do the same with 2 large tomatoes.

Marinate the Chicken:

In a mixing bowl, combine the chicken pieces with curry powder, salt, Kashmiri red chili powder, turmeric powder, garlic paste, and ginger paste.
Mix thoroughly and let it marinate for 15 minutes.

Prepare the Curry:

In a medium-heated pan, add oil and ghee. Add bay leaves, jeera, cinnamon stick, and cardamom pods. Fry for 2 minutes until aromatic.
Add the pulverised onions to the pan. Cook for about 10 minutes until mostly translucent.
Add curry leaves to the onions. Place the lid on the pan as the onions will splatter. Lift the lid halfway to move the onions around to prevent burning and to ensure an even colour.
Once the onions have developed a beautiful golden hue, add the marinated chicken. Fry for 5 minutes until the chicken is seared and the spices have come alive.
Add the pulverised tomatoes and tomato puree. Mix gently to combine.
Add whole green chilies for heat (slice them if you want extra heat). Bring to a gentle boil, cover with the lid, and cook for 20 minutes.