Chicken in spicy, tangy tomato curry.
Madras curry is a British Indian restaurant invention, not a dish from Chennai. The name references the old name for Chennai, suggesting South Indian influence.
Hotter than korma or tikka masala, milder than vindaloo. Tamarind is essential; lemon juice is a distant second choice.
Ingredients
Scale
Measurement units
- Vegetable oil
- Brown mustard seeds
- Fresh curry leaves (optional but recommended)
- Yellow onion, diced
- Garlic cloves, minced
- Fresh ginger, grated
- Green chilies, sliced
- Ground cumin
- Ground coriander
- Ground turmeric
- Hot chili powder or cayenne
- Garam masala
- Tomatoes, diced
- Tomato puree
- Tamarind paste
- Boneless skinless chicken thighs, cut into chunks
- Salt
- Water
- Fresh cilantro
Ingredients
Scale
Measurement units
- Vegetable oil
- Brown mustard seeds
- Fresh curry leaves (optional but recommended)
- Yellow onion, diced
- Garlic cloves, minced
- Fresh ginger, grated
- Green chilies, sliced
- Ground cumin
- Ground coriander
- Ground turmeric
- Hot chili powder or cayenne
- Garam masala
- Tomatoes, diced
- Tomato puree
- Tamarind paste
- Boneless skinless chicken thighs, cut into chunks
- Salt
- Water
- Fresh cilantro
Instructions
Bloom spices and cook aromatics
Bloom spices and cook aromatics
Add spices
Add spices
Braise the protein
Braise the protein
Add the fresh herbs
Add the fresh herbs
Tomorrow's Meal
Spiced Chicken Madras Fried Rice
Shredded leftover chicken madras tossed with day-old rice, eggs, and fresh vegetables for a fiery, aromatic fried rice
You'll need to pick up:
Cooked rice (day-old, chilled)2 eggsNeutral oil for fryingFresh cilantroLime wedgesGreen onions
Quick overview:
- 1.Shred or chop cold chicken madras into bite-sized pieces
- 2.Heat 2 tablespoons oil in a large wok or skillet over high heat
- 3.Add chilled rice, breaking up clumps, fry 2-3 minutes until heated through
- 4.Push rice to sides, crack eggs into center, scramble lightly then combine
- 5.Add shredded chicken madras and stir-fry for 1-2 minutes
- 6.Finish with fresh cilantro and green onions
- 7.Serve with lime wedges and extra sauce if desired
Before you cook
Cook notes
- • Madras curry is a British Indian restaurant invention, not a dish from Chennai.
- • The name references the old name for Chennai, suggesting South Indian influence.
- • Hotter than korma or tikka masala, milder than vindaloo.
- • Tamarind is essential; lemon juice is a distant second choice.
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