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If you’re in the mood for something bold, rich and satisfying, this chicken madras recipe brings the heat and depth of flavor in all the right ways. With tender chunks of chicken simmered in a vibrant mix of tomatoes, coconut milk and warming spices, it’s a dish that balances richness and spice beautifully. Whether you’re cooking for yourself or sharing with others, this curry comes together quickly and fills your kitchen with the irresistible aroma of a classic Indian-inspired meal.

Chicken madras is a bold, spiced curry made with chunks of chicken simmered in coconut milk, tomatoes and warming spices for a hearty, flavorful dish.
Also try crockpot chicken curry, air fryer chicken stuffed poblanos, parmesan herb crusted pork tenderloin, and slow cooker beef curry.
Why You’ll Love It
Full of flavor: Layers of spice, tomato and creamy coconut make every bite rich and satisfying.
Quick to prepare: Comes together with simple steps and everyday ingredients.
Customizable heat: Adjust the spice level to suit your taste.
Great for leftovers: Tastes even better the next day.
Gluten-free and dairy-free: There’s no gluten or dairy in this madras chicken recipe.
Chicken Madras Curry Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Onion: Adds a savory base and sweetness as it softens.
Garlic: Builds warmth and aromatic depth in the curry base.
Spices: Madras curry powder, ginger, chili powder, and smoked paprika create heat and complexity.
Sweet and warm spices: Sugar, cinnamon and cloves balance the savory elements.
Cayenne: Adds an optional extra kick.
Diced tomatoes: Provide acidity and body to the sauce.
Coconut milk: Adds creaminess and balances the spices.
Chicken breasts: Boneless chunks absorb the sauce and stay tender when simmered.
How to Make Chicken Madras
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the aromatics: Cook onion and garlic in oil until soft and fragrant.
Toast the spices: Add all spices to the pan and stir until they become fragrant and slightly darkened.
Make the sauce: Pour in the tomatoes and coconut milk, then stir and let the mixture simmer to thicken.
Cook the chicken: Add chicken chunks, stir to coat, cover and simmer until fully cooked and tender.
Substitutions and Variations
Use chicken thighs: Swap for extra juiciness and richer flavor.
Make it vegetarian: Use chickpeas, tofu or cauliflower instead of chicken.
Change the heat level: Use more or less cayenne depending on spice preference.
Serving Suggestions
Appetizer: Enjoy some delicious rice paper samosas or shrimp spring rolls.
Side dishes: Naan bread or basmati rice would be good with madras chicken.
Dessert: Finish off with cooling ice cream sandwiches or lemon sorbet.
How to Store Chicken Madras Indian Curry
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it for up to 3 months.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up in a pan on the stove or in the microwave.
Top Tips
Toast your spices: This brings out their full flavor and aroma.
Simmer slowly: Allowing time to reduce helps the sauce become rich and thick.
Cut chicken evenly: Uniform pieces cook at the same rate and stay juicy.
Chicken Madras Curry FAQs
It can be moderately spicy, but you can adjust the heat with less chili or cayenne.
Yes, but canned tomatoes provide a more consistent texture and richness.
Yes, and the flavors actually deepen as it sits, making it even better the next day.
Authentic Chicken Madras Recipe
Chicken Madras
Equipment
- Dutch Oven or Heavy Pot with Lid
Ingredients
- 2 Tablespoons oil
- 1 onion, medium, diced
- 4 Cloves garlic, minced
- 1 Tablespoon madras curry powder
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon chili powder
- 1/2 Teaspoon smoked paprika, sweet
- 1 Tablespoon granulated sugar
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon ground cloves
- 1 Pinch cayenne pepper
- 1 Can diced tomatoes, 28-Ounce
- 1 Can coconut milk, 14-Ounce
- 4 chicken breasts, cut into chunks
Instructions
- Heat oil in a Dutch oven on low heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for another 5 minutes.
- Add all spices and cook for another 5 minutes. If this mixture gets dry, you can add a bit more oil. Allow this to simmer and bubble for a minute while occasionally stirring.
- Raise heat to medium. Add diced, undrained tomatoes and coconut milk to your pan and stir together with spices. Allow this to simmer for 15 minutes. The liquid will thicken quite a bit.
- Add chicken pieces and stir to coat them. Cover the pan and cook for 10 minutes, then remove the cover and cook for another 10 minutes.
Notes
Simmer slowly: Allowing time to reduce helps the sauce become rich and thick.
Cut chicken evenly: Uniform pieces cook at the same rate and stay juicy.
Nutrition
Chicken madras is the kind of dish that warms you from the inside out. With juicy chicken in a creamy, spicy sauce full of aromatic spices and tangy tomato, this spicy Indian curry hits the perfect balance of heat and comfort. The coconut milk smooths the bold flavors, making each bite rich without being heavy. Whether you’re a curry lover or trying something new, this dish is easy to master and even easier to love.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This chicken madras is bursting with flavor—such a tasty and easy recipe for curry night!
One of the best chicken recipes I’ve tried so far!
this looks delicious. I love all the color in the photos