Spicy Chicken Madras Curry
A flavorful, hot, and tangy curry inspired by Tamil cuisine, perfect with rice or chapati.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Full Ingredient List
- 1.1 lbs boneless chicken breasts or thighs
- 1 tablespoon ginger garlic grated or crushed
- 2 tablespoons coriander leaves, finely chopped
- 1½ tablespoon lemon juice
- ½ to 1 teaspoon Kashmiri red chili powder
- ½ teaspoon sea salt
- 2 tablespoons Madras curry powder
- 1 teaspoon garam masala
- 3 tablespoons ghee
- 1 cup sliced onions
- ½ inch ginger, peeled and sliced
- 3 medium garlic cloves, sliced
- 1¾ cups diced tomatoes
- ⅓ cup sliced carrots
- ⅓ cup sliced red bell pepper
- 1½ cups water or broth
- ½ to 1½ tablespoon tamarind paste
- ½ to 1 tablespoon sugar or jaggery
- ½ cup coconut milk (optional)
- ¼ teaspoon salt, adjust to taste
Chicken Marinade
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1.1 lbs |
boneless chicken breasts or thighs |
|
|
| 1 tablespoon |
ginger garlic |
grated or crushed |
|
| 2 tablespoons |
coriander leaves |
finely chopped |
|
| 1½ tablespoon |
lemon juice |
|
|
| ½ to 1 teaspoon |
Kashmiri red chili powder |
adjust for heat |
|
| ½ teaspoon |
sea salt |
|
|
| 1 tablespoon |
Madras curry powder |
|
|
| 1 teaspoon |
garam masala |
|
|
| 1½ tablespoon |
ghee |
for sautéing |
oil |
Instructions
-
Step 1:
In a mixing bowl, combine ginger garlic paste, coriander leaves, lemon juice, Kashmiri chili powder, sea salt, Madras curry powder, and garam masala. (Tips: Adjust chili powder based on your heat preference.)
-
Step 2:
Add chicken to the bowl and marinate well. Cover and refrigerate until needed.
Curry Sauce
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1½ tablespoon |
ghee |
for sautéing |
oil |
| 1 cup |
onions |
sliced |
|
| ½ inch |
ginger |
peeled and sliced |
|
| 3 |
garlic cloves |
sliced |
|
| 1¾ cups |
tomatoes |
sliced or diced |
|
| ⅓ cup |
carrots |
sliced |
|
| ⅓ cup |
red bell pepper |
sliced, optional |
|
| 1½ cups |
water or broth |
divided |
|
| 1 tablespoon |
Madras curry powder |
|
|
| ½ to 1 teaspoon |
Kashmiri chili powder |
adjust to taste |
|
| ½ to 1½ tablespoon |
tamarind paste |
adjust to taste, check notes |
chutney, lemon juice |
| ½ to 1 tablespoon |
sugar or jaggery |
adjust to taste, omit if using chutney |
|
| ¼ teaspoon |
salt |
adjust to taste |
|
| ½ cup |
coconut milk |
optional, at room temperature |
|
Instructions
-
Step 1:
Heat half of the ghee in a pan and sauté onions, carrots, ginger, and garlic for 5 minutes.
-
Step 2:
Add tomatoes and bell peppers, sauté for 2-3 minutes, then add 1 cup of water. Cover and cook until vegetables are tender. (Tips: Ensure veggies are mushy before blending.)
-
Step 3:
Cool the mixture, then transfer to a blender and process into a smooth puree. (Tips: Blend thoroughly for a creamy consistency.)
-
Step 4:
Return the blend to the pan, add remaining ghee, and sauté marinated chicken for 5 minutes. Then add the puree. (Tips: Sauté gently to avoid oil splashes.)
-
Step 5:
Add the remaining water, mix well, and cook until chicken is tender. (Tips: Don’t overcook chicken breasts.)
-
Step 6:
Stir in tamarind paste and sugar. Adjust salt, sugar, tamarind, and garam masala to taste. (Tips: Balance the flavors by tasting frequently.)
-
Step 7:
Add coconut milk if desired, bring to a gentle boil, then turn off the heat. (Tips: The coconut milk will mellow the spices.)
-
Step 8:
Sprinkle with coriander leaves and serve hot. (Tips: Serve with rice or chapati for best taste.)
Additional Information
Notes: Adjust spices based on heat preference. Homemade curry powder recommended for best results.
