Chicken Madras Recipe
Easy Chicken Madras Recipe – An easy chicken curry recipe that has the deliciously deep flavors of a classic Indian curry, but is ready in less than an hour! It’s made with spicy Madrasi curry and creamy coconut milk; this fully-flavored dish is perfectly rich and satisfying.
Deep, flavorful curries are my favorite meals to enjoy after a long hectic day. The intense aroma fills the kitchen while cooking, and creates a delightful, satisfying warmth both in your home and belly.
The whole of the world just seems to melt away once you dig into a wonderful bowl of rice covered completely with bright, hot, flavored, and creamy curry!
This Easy Madras Chicken Curry Recipe with paste is a bit spicier than standard yellow curries and is perfect for those who enjoy a little heat.
Bonus: From Start, to finish this Madras Chicken Curry Recipe or chicken jalfrezi is ready in less than an hour, yet still achieves those intricate flavors you crave for. You’ll love being able to make this spicy, mouthwatering dish even on a busy weeknight.
Table of Contents
What is Chicken Madras Recipe?
Madras curry is among my favorite variations of a traditional yellow curry.
It originated in the south Indian region and became popular in British colonizers and merchants during the 1600s, but the name “Madras curry” actually didn’t come about until it was introduced to British restaurants in the 1970s. Over the years it has been evolved and redefined in several different ways, with the resulting dish, usually consisting of a deep red-colored, rich, and spicy sauce.
Madras Curry vs. Regular Curry
Most regular curries consist of a blend of browned exciting spices, including fresh curry leaves, turmeric, coriander, cumin, ginger, and cardamom. They tend to be yellow, with just a hint of spice and lots of savories.
While the specific spices involved can tend to vary in taste, It blows up the typical curry spice blend by including red chili or a combination of chili and paprika. The resulting flavor is quite spicy, which works wonderfully with creamy coconut milk and fresh herbs.
Traditional yellow curries and these days Madras curries both also tend to include garam masala, which is a mixture of all or some of the following roasted spices: cumin, coriander, green and cinnamon, black cardamom, cloves nutmeg, bay leaves, peppercorns, fennel, mace, and dried chilies. It’s unexpectedly easy to make your own roasted garam masala combination right at home!
Ingredients You Need
There is indeed no limit to the different types of curries that can be made, each with its exceptional blend of spices and using whatever preferred proteins and foodstuffs are available.
- ¼ cup ghee or oil
- 1 cup chopped red onion about half a large onion
- ½ cup chopped cilantro
- 5-6 cloves garlic minced
- 3 tablespoons fresh grated ginger
- 30 ounces diced tomatoes 2 – 15 ounce cans
- 15 ounces unsweetened coconut milk
- 2 tablespoons Madras curry powder
- 1 tablespoon garam masala
- 1 teaspoon salt
- ¼ – ½ teaspoon Kashmiri chili powder or cayenne
- 1 ½ – 2 pounds boneless chicken thighs
- 1 tablespoon lemon juice
How to Make Easy Madras Chicken Curry
Traditional Indian curries often require many different elements, cooked in layers over long periods to build those intricate flavors we know and love.
However, I’ve figured out how to reach that same depth in a fraction of the time by using a flavorful intermingling of spices and creamy coconut milk.
- First, set a large dutch oven (or saucepot) over low heat. Put the ghee or oil, thinly cut red onion, cilantro, grinded garlic, and crushed ginger. Deep-fry for several minutes until the onions are very soft, stir it occasionally.
- Then, put the curry powder, garam masala, salt, and Kashmiri chili powder. Stir and fry another few minutes until it is fragrant.
- Increase the heat to medium, and stir in the tomatoes and coconut milk. Fester for about 10 minutes.
- Next, stir the 1-inch cut chicken pieces into the sauce. Cover and rumble for 15-20 minutes, stir it occasionally.
- Lastly, sprinkle the freshly chopped cilantro to complete the dish. Stir in the lemon juice just before serving.
This madras curry recipe is wonderful over a layering scoop of freshly made Basmati Rice with lots of fluffy and crispy Naan bread on the side for dipping and soaking up every bit of sauce.
Help cool your appetite down with a cold glass of iced Authentic Chai (Tea) and serve this Zucchini and Green Chutney Salad on the side for enhancing the flavor.
I hope that you enjoy it!
Can I Make This a Vegetarian or Vegan Curry?
Yes! This chicken madras restaurant recipe is already dairy-free if you use oil instead of ghee, so you just need to add the chicken with chickpeas and potatoes to create a vegetarian-friendly and vegan-friendly dish.
Is This a Good Make-Ahead Recipe?
This is a great recipe for your plan to make the meal in advance. The flavors of the Gordon Ramsay chicken madras curry will continue to deepen as all of the components sit together.
Keep remains stored in the fridge in a sealed container for up to 4 days. You can also keep leftover rice kept separately to reheat and enjoy with the curry, or quickly make fresh rice to eat. Due to the coconut milk, I do not recommend freezing leftovers.
