When I first tried Chicken Madras, I couldn’t believe how easy it was to recreate its bold, spicy flavors right at home. The rich, aromatic blend of spices combined with tender pieces of chicken was an instant hit with my family.
The slightly fiery kick, complemented by the creaminess of coconut milk, made it a standout curry that I knew I’d be making again and again. Not only is this dish perfect for a cozy dinner, but it also brings a taste of authentic Indian flavors to your table.
Cooking Time
Here’s how long it takes to whip up this mouthwatering curry:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 1 lb Boneless chicken, cut into bite-sized pieces
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tbsp Lemon juice
- 1/2 tsp Salt (adjust to taste)
- 2 tbsp Vegetable oil
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 Green chilies, sliced
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 10-12 Curry leaves
- 2 Tomatoes, chopped
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Garam masala
- 1 can (14 oz) Coconut milk
- 2 tbsp Fresh cilantro, chopped (for garnish)
Variations
Want to make this dish your own? Here are a few creative twists you can try:
- Dairy-Free Option: Replace coconut milk with cashew cream for a nutty, creamy alternative.
- Lower Spice: Use smoked paprika in place of red chili powder for a milder heat.
- Vegetarian Version: Substitute chicken with tofu or chickpeas for a plant-based twist.
- Flavor Enhancers:
- Add a pinch of sugar to balance acidity.
- Squeeze fresh lime juice at the end for extra zest.
- Stir in some spinach for added nutrients and color.
Equipment You Need
- Large skillet: For cooking the curry.
- Knife: To finely chop the ingredients.
- Cutting board: To prep vegetables and chicken.
- Mixing bowl: For marinating the chicken.
- Spatula: To stir and sauté the ingredients.
How to Make Chicken Madras?
Making Chicken Madras is easier than you think! This step-by-step guide (with a touch of fun emojis) will guide you through.
Step 1. Marinate the Chicken
Start by combining bite-sized chicken pieces with turmeric powder, red chili powder, lemon juice, and salt. Mix everything thoroughly and set it aside for at least 30 minutes. This adds flavor and makes the chicken tender.
Step 2. Heat Up the Oil
Grab a large skillet and heat some vegetable oil over medium-high heat. Once hot, the sizzle begins!
Step 3. Add Aromatics
Now, toss in mustard seeds, cumin seeds, minced garlic, ginger, green chilies, and curry leaves. Stir everything for about a minute until the kitchen smells heavenly.
Step 4. Cook the Onions
Stir in the finely chopped onions and sauté them until they’re soft and deep golden brown. This step creates the flavor base of your curry.
Step 5. Add Tomatoes and Spices
Mix in the chopped tomatoes and cook until they become soft and meld into the mixture. Then sprinkle in ground coriander, ground cumin, paprika, garam masala, red chili powder, and a pinch of salt. Cook for a few more minutes to allow the spices to bloom.
Step 6. Add Chicken
Now, it’s time for the marinated chicken to join the party. Cook until the chicken is browned on the outside but still juicy inside, about 5-7 minutes.
Step 7. Simmer and Finish
Pour in the creamy coconut milk and bring it to a gentle simmer. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Step 8. Garnish and Serve
Finish by garnishing with freshly chopped cilantro. Serve hot with steamed rice or warm naan bread. Enjoy the flavorful explosion in every bite! You can also enjoy similar dishes like this Authentic Jamaican Curry Chicken for a flavorful twist.
Why You’ll Love This Recipe?
Chicken Madras is not only delicious but also a practical choice for anyone who loves flavorful food. Here are some reasons why you’ll adore this recipe:
1. It’s Packed with Flavor
2. Quick and Easy to Prepare
3. Customizable Spice Level
4. Perfect for Meal Prep
5. Versatility at Its Best
Tips for Making the Recipe
- Prep Ingredients First: Have everything chopped, measured, and ready to go. This saves time and stress.
- Don’t Rush the Onions: Properly caramelized onions are key to deep flavor.
- Taste as You Go: Adjust spice levels midway to suit your preference.
- Use Fresh Spices: Old, stale spices can dull the flavor of the dish.
How to Serve Chicken Madras?
For the most visually appealing presentation, serve Chicken Madras in a wide, shallow bowl. Sprinkle fresh cilantro on top and pair it with fluffy basmati rice. Add a side of naan or roti for scooping up the curry. Want to impress your dinner guests? Serve with a cucumber raita on the side to cool down the heat!
Nutritional Information
Here’s a quick look at the nutritional breakdown of Chicken Madras per serving:
- Calories: 320
- Protein: 22g
- Carbohydrates: 15g
- Fat: 18g
Make Ahead and Storage
Chicken Madras stores beautifully, making it perfect for meal prep.
Refrigeration
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
Freezing
Freeze the curry in a freezable container for up to 3 months. Thaw overnight in the fridge before reheating.
This recipe is a game-changer for anyone craving a satisfying, spicy, and all-around wholesome homemade curry. Whether it’s for a quick dinner or a meal prep plan, Chicken Madras is sure to become a family favorite! If you’re looking for more lunch ideas, check out these lunch recipes for inspiration.
Follow this video to cook it easily:
Chicken Madras Recipe
Ingredients
- 1 lb Boneless chicken cut into bite-sized pieces
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tbsp Lemon juice
- 1/2 tsp Salt adjust to taste
- 2 tbsp Vegetable oil
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 tbsp Ginger minced
- 2 Green chilies sliced
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 10-12 Curry leaves
- 2 Tomatoes chopped
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Garam masala
- 1 can 14 oz Coconut milk
- 2 tbsp Fresh cilantro chopped (for garnish)
Instructions
- Start by combining bite-sized chicken pieces with turmeric powder, red chili powder, lemon juice, and salt. Mix everything thoroughly and set it aside for at least 30 minutes. This adds flavor and makes the chicken tender.
- Grab a large skillet and heat some vegetable oil over medium-high heat. Once hot, the sizzle begins!
- Now, toss in mustard seeds, cumin seeds, minced garlic, ginger, green chilies, and curry leaves. Stir everything for about a minute until the kitchen smells heavenly.
- Stir in the finely chopped onions and sauté them until they’re soft and deep golden brown. This step creates the flavor base of your curry.
- Mix in the chopped tomatoes and cook until they become soft and meld into the mixture. Then sprinkle in ground coriander, ground cumin, paprika, garam masala, red chili powder, and a pinch of salt. Cook for a few more minutes to allow the spices to bloom.
- Now, it’s time for the marinated chicken to join the party. Cook until the chicken is browned on the outside but still juicy inside, about 5-7 minutes.
- Pour in the creamy coconut milk and bring it to a gentle simmer. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Finish by garnishing with freshly chopped cilantro. Serve hot with steamed rice or warm naan bread. Enjoy the flavorful explosion in every bite!
Notes
- Prep Ingredients First: Have everything chopped, measured, and ready to go. This saves time and stress.
- Don’t Rush the Onions: Properly caramelized onions are key to deep flavor.
- Taste as You Go: Adjust spice levels midway to suit your preference.
- Use Fresh Spices: Old, stale spices can dull the flavor of the dish.
