How to Prepare a Chicken Madras Curry

Chicken Madras curry is a delicious and aromatic dish that originates from the southern region of India, specifically from the city of Madras (now Chennai). It is known for its bold and spicy flavors, showcasing a combination of South Indian spices and ingredients. Here’s a description of chicken Madras curry:

Chicken Madras curry typically features tender pieces of chicken cooked in a thick and flavorful sauce. The dish starts by marinating the chicken in a mixture of spices and yogurt, allowing the flavors to penetrate the meat and tenderize it. The marinated chicken is then cooked in a blend of onions, garlic, and ginger, creating a fragrant base for the curry.

The spice blend used in Madras curry often includes a combination of aromatic spices such as coriander, cumin, turmeric, mustard seeds, fenugreek, cinnamon, cloves, and curry leaves. These spices lend depth and complexity to the curry, creating a rich and savory flavor profile.

Tomatoes are a key ingredient in chicken Madras curry, providing a tangy and slightly sweet element that balances the spices. The sauce is usually thickened by reducing the tomatoes and spices until they form a luscious and well-coated consistency.

The spiciness of chicken Madras curry can vary depending on personal preferences. It can range from moderately spicy to fiery hot, depending on the amount and type of chili peppers used. The curry may include red chili powder or whole dried red chilies to add heat and vibrancy to the dish.

Chicken Madras curry is often garnished with fresh cilantro leaves, which add a fresh and herbaceous note. It is typically served with steamed basmati rice, naan bread, or roti, providing a perfect vehicle to savor the robust flavors of the curry.

This aromatic and flavorful dish is a popular choice in Indian cuisine and is enjoyed by those who appreciate the distinctive tastes of South Indian cooking. While the specific ingredients and cooking techniques may vary, chicken Madras curry is beloved for its rich, spicy, and satisfying characteristics.

Serves 4

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to spice preference)
• 2 tablespoons vegetable oil
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika or Kashmiri red chili powder (for color, not heat)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup tomato puree or crushed tomatoes
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro leaves for garnish

Preparation:

1. Heat oil in a large skillet or pot over medium heat. Add the mustard seeds and cumin seeds. Allow them to crackle and release their aroma.
2. Add the chopped onion to the skillet and sauté until it becomes translucent and lightly browned.
3. Add the minced garlic, grated ginger, and slit green chilies to the skillet. Cook for another minute, stirring continuously.
4. Lower the heat and add the ground coriander, turmeric, paprika or red chili powder, ground cinnamon, and ground cloves to the skillet. Stir well to coat the onion mixture with the spices and cook for a minute until fragrant.
5. Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
6. Pour in the tomato puree or crushed tomatoes and coconut milk. Stir well to combine. Simmer the mixture over low heat for about 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
7. Adjust the seasoning with salt according to your taste preference. If desired, you can add additional red chili powder or chopped green chilies for extra spiciness.
8. Garnish the Chicken Madras Curry with fresh cilantro leaves.
9. Serve hot with steamed basmati rice, naan bread, or roti.