Chicken Madras

Spicy chicken madras curry made with tender chicken breast, madras curry powder, coconut milk, and tomato. This Indian takeaway-style dish is easy to make at home with bold flavors and a rich, aromatic sauce. Great for meal prep, weeknight dinners, or serving with rice and naan.

This Chicken Madras recipe brings bold heat and rich flavor to your table with a blend of spices, tender chicken, and creamy coconut milk. It’s quick enough for a weeknight dinner and flavorful enough to impress guests. Serve it with rice and fresh toppings for an authentic curry experience.

Ingredients

For the Chicken Madras:

• 1 onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 2 tsp minced ginger
• 3 tbsp ghee or vegetable oil
• 3 chicken breasts (approx. 525g / 18.5oz), cut into bite-sized pieces
• ½ tsp ground cinnamon
• 3 tbsp madras hot curry powder see notes
• 1½ tsp paprika
• ¼ tsp ground fenugreek see notes
• ½ tsp tamarind paste
• ¾ tsp salt
• ½ tsp black pepper
• 400 ml (14 oz) passata
• 2 tbsp tomato puree (paste)
• 200 ml (7 oz) full-fat coconut milk

To Serve:

• Fresh coriander (small bunch)
• 1 red chilli, thinly sliced
• ¼ red onion, finely sliced
• Boiled rice

Instructions

1. Make the Aromatic Paste:
   Add the chopped onion, garlic, and ginger to a mini food processor. Blend into a smooth paste, adding a splash of oil if needed.
2. Cook the Base:
   Heat the ghee or oil in a large frying pan over high heat. Add the onion paste and cook for 3–4 minutes until golden at the edges.
3. Add Chicken:
   Stir in the chicken pieces and cook for 2–3 minutes, until sealed on all sides.
4. Add Spices:
   Lower the heat to medium. Add the cinnamon, madras curry powder, paprika, fenugreek, tamarind paste, salt, and pepper. Stir constantly and cook for 1 minute to toast the spices.
5. Add Liquids:
   Pour in the passata and tomato puree. Bring to a boil, then add the coconut milk. Stir well and return to a boil.
6. Simmer:
   Reduce heat and let the curry simmer for 10 minutes, allowing the sauce to thicken and the chicken to cook through.
7. Garnish and Serve:
   Serve hot over boiled rice, garnished with chopped coriander, red onion, and sliced red chilli.

Tips

• Adjust the spice level by using mild curry powder or reducing the amount of Madras powder.
• Use thigh meat for a juicier texture if preferred.
• Blend the sauce for a smoother consistency, if you like a silky curry base.
• Let it rest: The flavors deepen if left to sit for 30 minutes before serving.

Variations and Substitutions

• Vegetarian Option: Replace chicken with chickpeas or paneer.
• Tamarind Paste Substitute: Use a squeeze of lime juice or a splash of vinegar for acidity.
• No coconut milk? Substitute with double cream or plain yogurt for a different creamy texture.
• Extra heat: Add chopped green chillies or a pinch of cayenne pepper.

FAQs

Is Chicken Madras spicy?
Yes, it’s typically a medium to hot curry. You can tone it down by reducing the curry powder.

Can I freeze it?
Absolutely. Let it cool completely and freeze in airtight containers for up to 3 months.

Can I make it ahead?
Yes, Chicken Madras tastes even better the next day as the flavors continue to develop.

What is Madras curry powder?
It’s a spicy blend of ground spices typical of South Indian cuisine. You can find it in most supermarkets or make your own.

Serving Suggestions

• Serve with steamed basmati rice, naan bread, or roti.
• Add a side of cucumber raita to balance the heat.
• Pair with mango chutney or lime pickle for a burst of contrasting flavor.
• A simple cabbage or carrot salad makes a fresh, crunchy side.

Why You’ll Love This Recipe

• Bold, rich flavor: Deep, spicy, and aromatic.
• Simple ingredients: Easily found in most grocery stores.
• Quick to make: On the table in under 40 minutes.
• Customizable heat level: Adjust spice to your preference.
• Perfect for batch cooking: Great for meal prep or freezing.

Chicken Madras

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• For the Chicken Madras:

• 1 onion, peeled and roughly chopped

• 2 cloves garlic, peeled

• 2 tsp minced ginger

• 3 tbsp ghee or vegetable oil

• 3 chicken breasts (approx. 525g / 18.5oz), cut into bite-sized pieces

• ½ tsp ground cinnamon

• 3 tbsp madras hot curry powder see notes

• 1½ tsp paprika

• ¼ tsp ground fenugreek see notes

• ½ tsp tamarind paste

• ¾ tsp salt

• ½ tsp black pepper

• 400 ml (14 oz) passata

• 2 tbsp tomato puree (paste)

• 200 ml (7 oz) full-fat coconut milk

• To Serve:

• Fresh coriander (small bunch)

• 1 red chilli, thinly sliced

• ¼ red onion, finely sliced

• Boiled rice

Directions

• Make the Aromatic Paste:
• Add the chopped onion, garlic, and ginger to a mini food processor. Blend into a smooth paste, adding a splash of oil if needed.
• Cook the Base:
• Heat the ghee or oil in a large frying pan over high heat. Add the onion paste and cook for 3–4 minutes until golden at the edges.
• Add Chicken:
• Stir in the chicken pieces and cook for 2–3 minutes, until sealed on all sides.
• Add Spices:
• Lower the heat to medium. Add the cinnamon, madras curry powder, paprika, fenugreek, tamarind paste, salt, and pepper. Stir constantly and cook for 1 minute to toast the spices.
• Add Liquids:
• Pour in the passata and tomato puree. Bring to a boil, then add the coconut milk. Stir well and return to a boil.
• Simmer:
• Reduce heat and let the curry simmer for 10 minutes, allowing the sauce to thicken and the chicken to cook through.
• Garnish and Serve:
• Serve hot over boiled rice, garnished with chopped coriander, red onion, and sliced red chilli.