Madras Chicken Curry

    Madras Chicken Curry

    70saves
    45min


    208 people made this

    My friend's father, who is from India, showed me how to make this delicious curry. Serve with rice and vegies, if desired.

    Ingredients
    Serves: 6 

    • 8 skinless chicken breast halves, with bone
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 2 onions, peeled and quartered
    • 1cm piece of ginger, finely chopped
    • 1 clove garlic, crushed
    • 1 tablespoon hot (Madras) curry powder
    • 470g passata or tomato puree
    • 300ml coconut milk
    • 4 whole cloves
    • 4 pods cardamom
    • 1 cinnamon stick

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large frypan over medium-high heat, then saute chicken until browned. Remove chicken from frypan and set aside.
    2. Saute onions in the same frypan until translucent; add ginger and garlic and cook until fragrant, then stir in curry powder.
    3. Return chicken to the pan and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
    4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

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    Reviews (3)

    by
    1

    easy and tasty - I prefer chicken thighs, as they are more tender - 05 Jun 2014

    RebeccaJaneSingh
    0

    While this recipe was delicious, it is very similar to butter chicken in flavour with the exception being it has a subtle coconut flavour due to the coconut milk, definitely not a madras curry, madras is a lot more rich and has more heat usually. Despite this it was still a very tasty dish. - 20 Jun 2014

    RobertaDinnie
    0

    The flavours are perfectly balanced... I used cauliflower, baby broccoli and carrots for veg... I also added some peeled cherry tomatoes in juice on top of the pureed tomato... It still did not overwhelm the other flavours... I did use 400gm of coconut cream to balance but the combination of the cardamon and cinnamon were perfect... I am going to make it for friends and tell them it's my recipe - 20 Apr 2014

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