Chicken Madras Curry Recipe ( Top 14 Free)
DAIRY FREE II GLUTEN FREE II SOY FREE II PALEO II SESAME FREE II NUT FREE II TOP 14 FREE II EGG FREE II SHELLFISH FREE II FISH FREE
Chicken Madras is an Indian curry consisting of pieces of chicken in a spicy, tomato sauce. The word Madras refers to the use of a particular kind of curry powder - a precise mixture of herbs and spices from southern India.
This chicken Madras curry is quite spicy and fragrant with a creamy, thick sauce. There are so many different ways to cook this, and some chefs use different spices. This one is my own traditional authentic recipe that I’ve tweaked. There’s an addition of cardamom seeds, which add a fragrance to this divine curry.
This chicken madras curry, believed to have originated from the south of India, gets its name from the city known as Madras. However, it's interesting to note that the name ‘Madras Curry’ is not used in India but was invented by restaurants in the UK by British Bangladeshi restaurants.
Notes on ingredients for chicken madras curry
Spices
I bought my spices from my local Indian shop, find your local one it’s well worth the visit and the ingredients are cheaper, you can also buy many Indian spices from the supermarket. My favourite brand of masala is this one. I grind this into a powder using my nutribullet.
Chicken
I always use organic meat when cooking as opposed to the factory-farmed variety. Organic meat has a far superior flavour. I always use chicken that’s on the bone as it’s in the bones that all the flavour i; we would never cook a curry at home with chicken breast alone. We would always cut a chicken whole from the butcher skinless and in portions. I love this butcher for organic meat take a look at the Ethical butcher here.
Tips
Always brown the onions well and then fry the spices on medium heat, as they will burn. This will ensure you have a really flavoursome Madras curry sauce as your base.
Simmer the curry slowly, too. Once you have added the water, this will allow the flavours of the madras curry to intensify and mature.
You could add turkey or beef to this recipe instead.
I recommend adding either yoghurt or coconut milk to finish this curry, although it’s not a requirement; it just adds a layer of creaminess to this delicious madras curry recipe.
If you are following a paleo diet, try serving this madras curry with cauliflower ‘rice’,
I would serve this with rice or naan bread and a chopped salad with mint chutney.
Storing & reheating
This madras curry is not only delicious but also convenient. It can be stored in the fridge for 4 days and freezes well. When you're ready to enjoy it again, simply defrost and reheat in the microwave or on the stovetop.
Other similar recipes
Punjabi Style Vegan Black Lentil Dahl
Coriander and cumin yoghurt naan
Step by step
This recipe will feed 4 people - 1 hour cooking time
Recipe
3 tbsp olive oil or ghee
2 large chopped onions
6 cloves chopped garlic
3 oz chopped ginger
3 green chilli chopped
2 tsp hot madras curry powder
1 tsp garam masala
5 cardamom pods
1/2 tin chopped tomatoes
1 tsp tomato puree
4 diced organic skinless chicken breast or a whole chicken cut into pieces
Method
Pour oil or ghee into a large saucepan and heat, add the onion and brown, then add garlic, ginger and chilli and stir over the heat for 1 minute.
Add the spices, cardamom pods and cookout for a couple of minutes on a low heat to release the flavours, add the puree and tomatoes with some boiled water approx 1 cup full and simmer for 10 minutes on low heat, this is your thurka (the curry base)
Add the chicken to the thurka and top up with boiled water to reach just over 1/4 capacity of the saucepan you are using.
Simmer on a low heat for approx 45 minutes or until the meat is cooked, finish with chopped coriander.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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