Join me on a culinary journey to Chennai with this Chicken Madras Curry. This is how to prepare this South Indian delicacy in the comfort of your home, just like in an Indian restaurant. Don't forget to subscribe for more mouthwatering recipes!
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➖ Recipe ➖
Chicken Madras Curry
Ingredients -
3 Tbsp (42g) - Ghee or Sunflower Oil
1.2kg (2.6lb) - Chicken Thigh, Diced
1 tsp (3g) - Whole Cumin Seeds
3 - Bay Leaves (Dried or Fresh)
5g (0.2oz) - Coriander (Cilantro) Root & Stem, Chopped
1 - Brown Onion, Thinly Sliced
1 - Red Onion, Thinly Sliced
4 - Garlic Cloves, Grated
35g (1.2oz) - Ginger, Peeled & Grated
1 ½ tsp (4g) - Ground Cumin
1 tsp (3g) - Ground Coriander
2 ½ tsp (4.5g) - Ground Garam Masala
¾ tsp (2g) - Ground Turmeric
½ tsp (0.5g) - Kashmiri Chilli Powder
8-10 - Fresh Curry Leaves (Optional)
2 Cans (800g - 28oz) - Diced Tomatoes
1 Can (400g - 14oz) - Coconut Milk
Salt & Pepper
Coriander To Serve
Naan To Serve
Basmati Rice -
1 Cup (200g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
1 - Cinnamon Stick
3 - Cardamom Pods
1 - Star Anise
Salt To Taste
Method -
1. Place a large, high-rimmed pan or pot over high heat. Add the ghee or oil and sear the chicken thigh for 3-4 minutes or until golden. Do this in batches to achieve the best colour and not steam the chicken. Remove and set aside. The chicken won't be cooked at this stage. Reduce heat to medium.
2. Add in the whole cumin seeds & bay leaves, and coriander root and cook for 1 ½ - 2 minutes or until fragrant & just starting to crackle. Add onion, garlic & ginger, and sauté for 12 minutes. Increase heat to medium-high.
3. Add the ground cumin, ground coriander, ground garam masala, ground turmeric, and Kashmiri chilli powder, mix well, and toast for 1 minute. Add the curry leaves (if using), diced tomatoes, and coconut milk, season to taste, and bring to a simmer. Once simmering, add the chicken thigh, mix through, reduce heat to low, cover, and cook for 30-35 minutes.
4. In the meantime, cook the rice. Place all of the rice ingredients into a saucepan. Bring to a boil, place on a lid, reduce heat to low, and cook for 12 minutes. Turn off the heat, leave the lid on, and let it sit for 4 minutes to finalise steaming; don't remove the lid. Once finished, remove the lid, discard the cinnamon stick, cardamom pods, and star anise, and fluff the rice with a fork or spatula.
5. Serve the curry alongside the rice and serve with naan. Garnish with coriander (cilantro). Dig in.
Video Uploaded By
Jack Ovens
#curry #quickcurry #curryrecipes
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