Indian Chicken Madras Curry
An authentic Chicken Curry from Southern region of India. Famous as Chicken Madras, this Indian chicken curry has delicious flavor of madras curry powder, tamarind, and coconut milk. Gluten Free
Chicken Madras or Madras Chicken, no matter how you like to call this.. the result is a flavorful Indian chicken curry from southern region of India. Like many other dishes from this region, curries often get tang from tamarind and flavor from coconut milk.. You can say, this is what makes this Chicken Curry - a Madras Chicken curry.
Oh, and I totally forgot to mention: this is Curry Masala Thursday! Our special meeting day for Indian recipes.
Looking at the pictures, if you are thinking - is this an easy recipe or how long will it take to cook Chicken Madras?!! I can tell you it is far easier to cook this curry than it might look! As a bonus, I have also shared two additional cooking methods to cook same curry in slow cooker or pressure cooker!
So, let's cook some chicken madras!!
During weekend, specially Saturdays, we love to enjoy some hearty Indian curries for lunch or dinner. You know! The Indian-style dinner with spiced curries, rice, pickle, yogurt raita to cool things off and garlic naan bread to scoop it all up!
One thing I must tell you that authentic Chicken Madras is not supposed to be creamy like tikka masala or butter chicken. It does have some coconut cream for flavor but gravy is stew-style hearty cooked onion and tomato gravy rather than cream based gravy. Now, by no means I'm saying it can't be creamy. You can finish it with some heavy cream or add more coconut cream to make it suitable to your taste.
Alternate Cooking Methods:
The recipe below highlights one-pot method.. but here is what I do to prepare same curry in slow cooker or pressure cooker:
Pressure Cooker: For pressure cooker, prepare madras curry masala in pressure cooker pot up to step 5. Then add remaining ingredients, close the lid of pressure cooker. Bring to full pressure on high heat (1 minute), then lower the heat to medium and cook for 5 minutes (4-5 whistles if cooker has whistle indicator.)
Slow Cooker: Almost similar to pressure cooker up to step 5. then add only 1 cup water since slow cooker does not need this much water, and rest of ingredients to slow cooker pot. Cover and cook on low for 4-5 hours.
That's it! Chicken Madras is ready to serve! That was easy?! Isn't it?
Friends, keeping my promise.. I have given you an authentic Indian chicken curry to try this weekend! If you are fond of keeping some Madras curry powder in your pantry? Then rest of ingredients you will easily find in refrigerator! This Saturday, make this delicious curry for dinner and don't forget to try one of the Indian breads from the suggestions below!
Oh, and please do check back tomorrow for coming week's Menu Plan.
A few delicious Indian breads to accompany Madras Chicken Curry:
Indian Chicken Madras Curryreviews) (2
- Chicken Curry
- 2 lbs Chicken (one chicken, butchered)
- 1.5 tbsp Ginger Garlic Paste (or 4 garlic cloves and 1 inch ginger, grated)
- 1 tbsp Tamarind (paste)
- 1/2 Cup Coconut milk (adjust per taste)
- 1 tbsp Curry Powder (Madras Curry Powder, mild or hot per your preference )
- 1/2 tbsp Garam Masala
- 1 tsp Chili Powder (lal mirch powder, adjust as per spicy you prefer)
- 2 Bay Leaf
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (powder)
- 1 Cup Red Onion (2 medium red onion, rough chopped)
- 1 Cup Tomato Puree (or 2 large tomatoes grated with 2 tbsp tomato paste)
- 2 tbsp Canola Oil
- Garnish and Serve
- 1/2 Cup Cilantro (fresh leaves of dhaniya, divided)
- 1. In food processor, add rough chopped onion, and half of cilantro (dhaniya), and 1 tablespoon oil.
- 2. Heat remaining 1 tablespoon oil in a deep heavy bottom pan. (should have a lid) Add processed onion, and garlic-ginger paste and then cook on medium heat, stirring often, until oil separates. (6-7 minutes)
- 3. Add all dry spices, bay leaves, and chili powder (lal mirch). Sauté for 1 minute.
- 4. Add tomato puree ( or grated tomatoes if using), tamarind paste, salt and continue cooking on medium heat. Stir to scrape any masala sticking to bottom of the pan. cook for 3-4 minutes or until oil separates from tomatoes. Additional Notes: Fresh tomatoes will take little longer to cook than tomato puree.
- 5. Add chicken pieces. Increase heat and cook chicken until chicken is no longer pink and masala has got dark color. (stir in-between to avoid burning masala) Cook like this for 3 minutes.
- 6. Stir in coconut milk. Add **2-3 cups water, bring to boil. Stir well. Cover or place lid of cooker (if using). Cook for 15 minutes or until chicken is tender, almost falling off the bones.
- 7. Mix in fresh black pepper. Garnish with remaining fresh cilantro. Taste and adjust salt. Serve hot with Steamed Rice or Indian Naan Bread. Enjoy! Additional Notes: Water should be covering at-least 2/3 the chicken pieces. Adjust accordingly.
**Water should be covering at-least 2/3 of the chicken pieces. Adjust accordingly.
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