Madras Curry Chicken

Madras Curry, originally developed in South India, gained popularity among British conquerors and traders in the 16th century. However, it wasn’t officially named “Madras curry” until the 1970s when it was introduced to British diners. Over the years, this curry has evolved and been reinterpreted, resulting in a rich, fiery, and reddish-colored sauce that characterizes it today. While this quick Madras chicken curry recipe maintains the rich flavors of traditional Indian curry, it boasts a spicier kick, making it perfect for those who enjoy a bit of heat in their dishes.

While traditional Indian curries are known for their aromatic spices and flavors, Madras curry stands out for its spicy kick, making it a favorite among those who appreciate a bit of heat in their meals. This quick and easy Madras chicken curry recipe captures the essence of this beloved dish, providing a satisfying and flavorful meal that can be prepared in under an hour.

Cooking Time: 35 minutes

Serving Size: 3-4

Let’s dive into the detailed list of ingredients and step-by-step instructions to create this flavorful and quick Madras chicken curry.

INGREDIENTS:

• 400g canned tomatoes
• Small pack of fresh coriander
• 1-2 teaspoons chili powder
• 4 chicken breasts or thighs
• 1 onion, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon turmeric powder
• 1/2 red chili, finely chopped
• 1-inch piece of ginger, grated

INSTRUCTIONS:

1. Preparing the Tomato Paste: In a mixing bowl, blitz the garlic, canned cherry tomatoes, lime juice, and chili flakes until a coarse paste forms.
2. Cooking the Spice Base: In a medium-sized skillet, heat vegetable oil over medium heat. Add the tomato paste to the skillet and cook until it loosens up. Stir in the turmeric powder, cumin seeds, coriander seeds, and hot chili flakes. Cook for a few minutes until fragrant.
3. Adding the Chicken: Add the chicken breasts or thighs to the skillet and mix them well to ensure they are evenly coated with the spice mixture. Cook until the chicken turns pale in color.
4. Simmering the Curry: Reduce the heat to low and continue to simmer for about 30 minutes. Add 400g of diced tomatoes and a generous pinch of salt to the skillet. Stir occasionally while simmering until the chicken becomes tender and thoroughly cooked.
5. Serving Your Quick Madras Chicken Curry: Before serving, stir in a small bunch of freshly chopped coriander leaves. Serve your delicious Madras chicken curry with rice or Indian bread of your choice.

TIPS:

• Adjust Spice Level: You can adjust the spiciness of this curry by increasing or decreasing the amount of chili powder and fresh chili according to your preference.
• Chicken Thighs: Chicken thighs are used in this recipe for their tenderness and flavor. However, you can use chicken breasts if you prefer.
• Fresh Coriander: Fresh coriander adds a burst of freshness to the dish. Don’t skip it, as it enhances the flavor.

Your quick and flavorful Madras chicken curry is now ready to be enjoyed. The rich and spicy sauce pairs perfectly with tender chicken pieces, making it a satisfying and comforting dish. Whether you’re a spice enthusiast or simply looking for a flavorful meal, this Madras chicken curry will surely delight your taste buds.