Description
Chicken Madras is a spicy Indian-inspired curry made with a blend of spices, tomatoes, and tender pieces of chicken. This popular dish is known for its deep red color and bold, spicy flavor, making it a favorite for those who enjoy a bit of heat in their meals.
Ingredients
Scale
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- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
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- 2 tablespoons vegetable oil
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- 1 large onion, finely chopped
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- 3 garlic cloves, minced
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- 1 thumb-sized piece of ginger, grated
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- 1–2 fresh green chilies, finely chopped (adjust to taste)
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- 1 tablespoon Madras curry powder (or hot curry powder)
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1 teaspoon turmeric powder
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- 1 teaspoon chili powder (optional, for extra heat)
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- 1 can (400g) chopped tomatoes
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- 200ml coconut milk or water (for a creamier sauce, use coconut milk)
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- Salt and freshly ground black pepper, to taste
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- Fresh coriander leaves, chopped, for garnish
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- Lemon wedges, for serving
Instructions
1. Heat the Oil and Cook the Aromatics
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- In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until it turns golden and soft.
2. Add Garlic, Ginger, and Chilies
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- Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Add the Spices
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- Stir in the Madras curry powder, ground cumin, ground coriander, turmeric powder, and chili powder (if using). Cook for 1-2 minutes, allowing the spices to bloom and release their aromas.
4. Add the Chicken
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- Add the chicken thigh pieces to the pot, stirring well to coat them with the spice mixture. Cook for 5-6 minutes until the chicken is browned on all sides.
5. Add Tomatoes and Simmer
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- Pour in the chopped tomatoes and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
6. Add Coconut Milk and Simmer Further
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- Pour in the coconut milk (or water, if you prefer a thinner sauce) and stir well. Let the curry simmer gently for another 15-20 minutes, or until the chicken is cooked through and the sauce reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
7. Garnish and Serve
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- Remove from heat and garnish with fresh coriander leaves. Serve hot with steamed rice, naan, or your favorite side.