|December 26, 2022

EASY MADRAS CHICKEN CURRY RECIPE

A Madras Curry is spicy and hot, made with dark red chilies and paprika for a hue with slight tangy undertones of tamarind and fenugreek. The chicken is not marinated before cooking, so the spices are often dry-fried or roasted. This sauce is smoother than other types of sauces.

Madras curry originated in Southern India and became popular among British colonists and traders from the 1600s onwards. However, its name Madras Curry was given in its introduction to British restaurants during the 1970s. Since then, it has been modified countless times, creating what is commonly referred to as an Indian take on a typical Western dish - hearty, deep-red sauce with a spicy taste.

Regular curries are made up of toasted spices, including fresh curry leaves, turmeric, coriander, cumin, ginger, and cardamom. They usually come out as a light yellow with only the slightest spiciness and taste quite savory.

When it comes to the recipe for Madras curry, there are various variations because of the different spices used. But one thing remains constant: it packs a punch in terms of spiciness, which goes well with the creaminess and sweetness of coconut milk. 

Both traditional yellow curries and Madras Curry paste usually contain garam masala, a mix of all or some of these spices; cumin, coriander, green and black cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, fennel, mace, dried chilies.

Madras Curry VS Regular Curry

The main difference between Madras and the typical curry is that it has a little more spice. It usually comes with other spices mixed into the dish, like cumin, coriander, turmeric, fenugreek seeds, garlic paste, and tamarind juice, in addition to its chili peppers, giving it some extra kick.

This spice has an added advantage over its counterpart. While you can find curry powder in just about every grocery store, Madras Curry powder is a rarity that deserves to be explored by those who take the time and make an effort to seek it out. For those who prefer gentler spices, Madras yellow curry powder will provide all the flavor you crave without being too spicy.

As with all types of curries, they all tend to have different flavors depending on what you order. Some are labeled sweeter than others, while others are spicier than any other Indian food. You need to decide what level of heat is right for you; if you love this cuisine's rich and complex flavors, then this is the perfect spice mix.

EASY MADRAS CHICKEN CURRY RECIPE

Chicken Madras is a delicious, fragrant, and medium-hot curry made quickly at home in one pan. Blending the onion gives you a fantastic sauce with a rich texture that melts in your mouth. It's perfect for dinner every day.
Print Recipe

Ingredients You Need To Make Madras Chicken Curry

  • 500 gms - Chopped Chicken
  • 2 - Tomatoes
  • 1 - Chopped Onions
  • 2 Tbsp - Ginger Garlic paste
  • 2 Tbsp - Peanut Oil
  • ½ Tbsp - Fennel Seeds
  • 3 - Cloves
  • 3 - Cardamom
  • 2- Cinnamon Sticks
  • 3 - Curry Leaves
  • 6 - Green Chillies
  • 4 Tbsp - Ground Shredded Coconut Paste
  • ¼ Cup - Water
  • ½ Tsp - Turmeric Powder
  • ½ Tbsp - Red Chili Powder
  • 1 Tbsp - Coriander Powder
  • 1 Tsp - Salt
  • 1 Cup - Chopped Coriander

How To Make Easy Madras Chicken Curry 

  • Cut a half kilogram of bone-in chicken into pieces. Please place them in a pressure cooker along with two finely grated tomatoes.
  • Add Ginger-Garlic paste to it.
  • Add Turmeric, Red Chilli, and Coriander powder to it.
  • Add in one finely chopped onion and the masala powders. Add the salt. Add two cups of water.
  • Mix all the ingredients and cover with a tight-fitting lid. Pressure cook for four whistles before reducing heat to medium, cooking for an additional seven or eight minutes. Let the mixture cool before removing from the pot and setting it aside.
  • Heat the Oil in a pot, then add the fennel seeds, cloves, cardamom, and cinnamon. Allow them to sputter before adding in the cooked chicken curry.
  • Add the curry leaves, green chilies, and coconut paste to the dish and let it simmer for 5 minutes before turning off the stove. Garnish with coriander leaves at the end.

Summing Up On Easy Madras Chicken Curry Recipe

Spicy Madras Curry Recipe is excellent over a heaping scoop of freshly made Basmati Rice with plenty of Naan bread on the side for dipping and soaking up all the tasty sauce.

Madras Curry powder is usually pretty hot and spicy; however, if you don't want the spice but still want all the other flavors, you can substitute it with Mild Curry Powder. It means adding Garlic, Ginger, Cinnamon, Tamarind, Paprika, and Fenugreek while mixing well together.

FAQs on Madras Curry Recipe

What is Madras Sauce consists of?

There are three sets of ingredients for the gravy: Aromatics (onion, ginger, garlic), vegetables (carrots, bell pepper, tomato, and cabbage), and spices (turmeric, cumin, coriander, fenugreek).

What distinguishes madras curry powder from other blends? 

While they share many common ingredients - such as deep yellow turmeric, aromatic cumin, and fenugreek - the madras variety has an additional layer of heat thanks to its generous dose of chili pepper.

What does Madras curry mean? 

The word madras refers to a type of spicy Indian dish made with various types of spices, typically including cumin seeds, coriander seeds, turmeric root or powder, fenugreek leaves, or ground fenugreek.

How do you thicken a Madras chicken? 

Mix cornstarch, tapioca starch, or arrowroot powder with water (or a cup of liquid from the curry sauce) until it becomes a smooth slurry. Pour this mixture in at the end of cooking time - the sauce will begin to thicken immediately once boiling again.

Is Madras curry powder hot? 

Compared to other curries, Madras Curry is generally considered hotter. It contains chili peppers, turmeric, coriander, cumin, cloves, cinnamon, bay leaves, and others like fenugreek, allspice, or black pepper.

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