Meals

Chicken Madras Curry Recipe

Name: Chicken Madras Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 ⅒ lbs (½ kg) grams boneless chicken (breasts/ thighs); 1 tablespoon ginger garlic (grated/ crushed (½ tbsp. each); 2 tablespoons coriander leaves ( (handful leaves fine chopped); 1½ tablespoon lemon juice; ½ to 1 teaspoon Kashmiri red chili powder ( (omit for low heat); ½ teaspoon sea salt; 1 tablespoon Madras curry powder; 1 teaspoon garam masala (more if needed); 3 tablespoons ghee (divided or use ½ ghee & ½ oil); 1 cup (100 grams) onions sliced; ½ inch (4 grams) ginger ( (peeled and sliced); 3 (7½ grams) medium garlic cloves (sliced); 1¾ cups (200 grams) tomatoes (sliced or diced tomatoes); ⅓ cup (35 to 50 grams) carrots (sliced); ⅓ cup (35 to 50 grams) red bell pepper (sliced (optional); 1½ cups water or broth ( (divided, 1 + ½ cup hot water); 1 tablespoon Madras curry powder; ½ to 1 teaspoon Kashmiri chili powder (adjust to taste or omit for low heat); ½ to 1½ tablespoon tamarind paste ( (or chutney or 1 tsp concentrate or lemon juice, adjust to taste, read notes); ½ to 1 tablespoon sugar (or jaggery (adjust to taste, omit to use chutney); ¼ teaspoon salt ( (adjust to taste); ½ cup coconut milk (optional, at room temperature)

4 servings

portions

15 minutes

temps actif

50 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 ⅒ lbs (½ kg) grams boneless chicken (breasts/ thighs)

1 tablespoon ginger garlic (grated/ crushed (½ tbsp. each)

2 tablespoons coriander leaves ( (handful leaves fine chopped)

1½ tablespoon lemon juice

½ to 1 teaspoon Kashmiri red chili powder ( (omit for low heat)

½ teaspoon sea salt

1 tablespoon Madras curry powder

1 teaspoon garam masala (more if needed)

3 tablespoons ghee (divided or use ½ ghee & ½ oil)

1 cup (100 grams) onions sliced

½ inch (4 grams) ginger ( (peeled and sliced)

3 (7½ grams) medium garlic cloves (sliced)

1¾ cups (200 grams) tomatoes (sliced or diced tomatoes)

⅓ cup (35 to 50 grams) carrots (sliced)

⅓ cup (35 to 50 grams) red bell pepper (sliced (optional)

1½ cups water or broth ( (divided, 1 + ½ cup hot water)

1 tablespoon Madras curry powder

½ to 1 teaspoon Kashmiri chili powder (adjust to taste or omit for low heat)

½ to 1½ tablespoon tamarind paste ( (or chutney or 1 tsp concentrate or lemon juice, adjust to taste, read notes)

½ to 1 tablespoon sugar (or jaggery (adjust to taste, omit to use chutney)

¼ teaspoon salt ( (adjust to taste)

½ cup coconut milk (optional, at room temperature)

Instructions

Marinate chicken with lemon juice, curry powder, chili powder (omit for low heat), garam masala, ginger garlic, coriander leaves and salt. Keep aside until the sauce is ready.

Pour half of the oil/ghee to a pot and saute the onion, carrots, ginger & garlic for 5 mins.

Add tomatoes and bell peppers. Saute for 2 to 3 mins and pour 1 cup water. Cover and cook until the veggies are fully cooked through and mushy.

Cool down & transfer to a blender. Blend to a smooth puree.

How to Make Chicken Madras Curry

Pour the rest of the ghee to the pan and add marinated chicken. Saute for 5 mins on a medium heat. Stir in the curry powder, salt and chili powder.

Transfer the onion tomato base curry sauce and mix well. Pour hot water & mix well. Cover and cook until the chicken is fork tender for another 5 to 8 mins.

Stir in lower amount of tamarind/ chutney, sugar & mix well (if using lemon, add at the time of serving). Taste test and add more salt, sugar, tamarind or garam masala to taste. It should be hot, spicy, slightly sweet and tangy.

If it is too hot, turn down the heat and pour the coconut milk. Bring it to a gentle boil and turn off.

Sprinkle coriander leaves and serve hot with rice or chapati or roti.

Nutrition

Taille de Portion

Calories

335 kcal

Lipides Totaux

21 g

Lipides Saturés

13 g

Lipides Insaturés

6 g

Acides Gras Trans

0.01 g

Cholestérol

109 mg

Sodium

608 mg

Glucides Totaux

8 g

Fibres Diététiques

2 g

Sucres Totaux

3 g

Protéines

28 g