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Creamy Chicken Madras with Coconut Milk and Spicy Aromatics Recipe

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4.2 from 63 reviews

Chicken Madras is a vibrant and spicy South Indian-inspired curry featuring tender chicken pieces simmered in a richly flavored sauce made with aromatic spices, tomato, and creamy coconut milk. This quick and easy recipe offers a perfect balance of heat and depth, ideal for a comforting weeknight dinner served over boiled rice.

Ingredients

For the Curry Paste

  • 1 onion (peeled and roughly chopped)
  • 2 cloves garlic (peeled)
  • 2 tsp minced ginger

For Cooking

  • 3 tbsp ghee or vegetable oil
  • 3 chicken breasts (chopped into bite-size chunks, about 525g or 18.5oz)
  • ½ tsp ground cinnamon
  • 3 tbsp madras hot curry powder
  • 1 1/2 tsp paprika
  • ¼ tsp ground fenugreek
  • ½ tsp tamarind paste
  • ¾ tsp salt
  • ½ tsp black pepper
  • 400 ml (14 oz) passata
  • 2 tbsp tomato puree (tomato paste in US)
  • 200 ml (7 oz) coconut milk (full-fat)

To Serve

  • Small bunch fresh coriander
  • 1 finely sliced red chilli
  • ¼ red onion (peeled and finely sliced)
  • Boiled rice

Instructions

  1. Make the curry paste: Add the onion, garlic, and ginger to a mini food processor and blend until smooth. If the mixture is too thick, add a splash of oil to help loosen it.
  2. Fry the paste: Heat the ghee or vegetable oil in a large frying pan over high heat. Add the onion-garlic-ginger paste and fry for 3-4 minutes, stirring occasionally until the edges begin to brown.
  3. Cook the chicken: Add the chopped chicken pieces to the pan and cook for 2-3 minutes, stirring often until the chicken is sealed and no longer pink on the outside.
  4. Add spices: Reduce the heat to medium and stir in the ground cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and black pepper. Cook while stirring constantly for 1 minute to toast the spices.
  5. Add tomato base: Pour in the passata and tomato puree, bring the mixture to a boil to combine all ingredients.
  6. Simmer with coconut milk: Stir in the coconut milk and bring the curry back to a boil. Reduce the heat and simmer gently for 10 minutes to allow the flavors to meld and the chicken to cook through.
  7. Serve: Garnish with fresh coriander, sliced red chilli, and finely sliced red onion alongside boiled rice for a complete meal.

Notes

  • Madras hot curry powder can vary in heat; adjust quantity based on your spice tolerance.
  • Ground fenugreek adds a characteristic bitterness and depth; if unavailable, you can omit but the flavor will be less authentic.
  • For a richer curry, use full-fat coconut milk.
  • Ghee adds a nutty richness; vegetable oil works just as well if preferred or for a vegan substitution.
  • Ensure chicken pieces are bite-sized for even cooking and quick absorption of flavors.

Find it online: https://justsosavory.com/creamy-chicken-madras-with-coconut-milk-and-spicy-aromatics-recipe/