Chicken Madras

5 from 6 votes

This chicken madras is a warming, bold curry that combines spices, tomatoes and coconut milk with juicy chunks of chicken. It’s quick to prepare and full of rich, comforting flavor. Great for weeknights or weekends when you want something satisfying with minimal effort.

Prep Time10

Cook Time45

Total Time55

Course: Meals

Cuisine: Indian

Keyword: chicken

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.