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Chicken Madras Recipe
John

Easy Chicken Madras Recipe

This Easy Chicken Madras Recipe features tender chicken simmered in a bold, tomato-based curry sauce with warming spices, garlic, and ginger. It is aromatic, comforting, and perfect for a weeknight curry night at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Indian-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 700 g boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tbsp Madras curry powder for marinating the chicken
  • 0.5 tsp salt
Curry sauce
  • 2 tbsp neutral oil such as sunflower or canola
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Madras curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp chili powder adjust to taste
  • 0.5 tsp ground turmeric
  • 400 g chopped tomatoes from a can
  • 120 ml water plus more as needed
  • 80 ml coconut milk optional, for a creamier curry
  • 0.75 tsp salt or to taste
  • 1 tbsp lemon juice to finish
  • 2 tbsp fresh cilantro, chopped for garnish

Method
 

  1. Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon of Madras curry powder and 1/2 teaspoon of salt. Toss well, then set aside while you prepare the rest of the ingredients.
  2. Cook the onions: Heat the oil in a large sauté pan over medium heat. Add the chopped onions and cook, stirring often, until soft and lightly golden, about 8 to 10 minutes.
  3. Add aromatics and spices: Stir in the minced garlic and ginger and cook for 1 minute. Add the remaining Madras curry powder, ground coriander, cumin, chili powder, and turmeric. Cook for 30 to 60 seconds, stirring, until very fragrant.
  4. Build the sauce: Pour in the chopped tomatoes and water. Stir, scraping up any browned bits from the bottom of the pan. Simmer for 5 to 7 minutes until slightly thickened.
  5. Simmer the chicken: Add the marinated chicken pieces to the pan and stir to coat in the sauce. Bring back to a gentle simmer, cover partially, and cook for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
  6. Finish the curry: Stir in the coconut milk, if using, and adjust the consistency with a splash of water if needed. Season with additional salt to taste and finish with lemon juice.
  7. Rest and serve: Let the Chicken Madras rest off the heat for about 10 minutes. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

For a hotter Chicken Madras, increase the chili powder or add a chopped fresh chili along with the spices. If you prefer a milder curry, reduce the chili powder and add extra coconut milk. Leftovers often taste even better the next day as the spices have more time to blend.