Chicken Madras Curry

5 from 1 vote

Chicken Madras is one of the most intensely satisfying curries India has to offer. A rich, decadent, glossy sauce clings to fork-tender chicken pieces. Dense with complex spicing and a luxurious finish, it’s a real crowd-pleaser on every front.

Prep Time15

Cook Time50

Total Time1 5

Servings:

Calories: 573kcal

Author: Lee

Ingredients

2.2 lb Chicken thighs (1kg) cut into chunks
2 tbsp vegetable oil
15 fresh curry leaves
1 tsp cumin seeds
3 cardamom pods
1 tsp fennel seeds
2 onions finely diced
4 garlic cloves minced
1 tbsp ginger minced
1½ tsp salt
½ tsp pepper
4 tbsp Madras curry powder
1 tsp chilli powder
1 cup tomato passata
1 can coconut milk

Garnish

Fried curry leaves optional

Instructions

Heat the oil in a large pan until hot. Add the curry leaves, cumin, cardamom and fennel and fry for 1 minute.
Add the onion, garlic and ginger and fry gently for 10 minutes, stirring regularly.
Add the Madras curry powder and salt and pepper and stir for 1-2 minutes.
Add the chicken and stir to coat everything. Let this cook for 1-2 minutes.
Add the tomato and then the coconut milk along with 300ml of water.
Simmer gently for 40 minutes uncovered until the sauce has reduced by about 1/2 and it's the consistency of double cream. Remove from the heat.

Garnish

Heat more oil in a small pan and when hot, drop in a handful of fresh curry leaves. Let them splutter briefly. Once the spluttering stops, carefully push them out and set on paper towels.
Serve the curry in a large bowl for the centre of the table, scattered with the fried curry leaves. Serve plenty of fluffy basmati rice or Indian breads like naan, chapati and paratha.

Nutrition