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.