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
Posted By Savita
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!
- 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
- 1/2 Cup Cilantro (fresh leaves of dhaniya, divided)
Garnish and Serve
- 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.
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.
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.