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
- 3 tbsp Vegetable oil
- 1 tsp Brown mustard seeds
- 10 leaf Fresh curry leaves (optional but recommended)
- 1 whole Yellow onion, diced
- 6 clove Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 2 whole Green chilies, sliced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 ½ tsp Hot chili powder or cayenne
- 1 tsp Garam masala
- 2 whole Tomatoes, diced
- 1 cup Tomato puree
- 1 tbsp Tamarind paste
- 2 lb Boneless skinless chicken thighs, cut into chunks
- 1 ½ tsp Salt
- ½ cup Water
- ¼ cup Fresh cilantro
Ingredients
Scale
Measurement units
- 3 tbsp Vegetable oil
- 1 tsp Brown mustard seeds
- 10 leaf Fresh curry leaves (optional but recommended)
- 1 whole Yellow onion, diced
- 6 clove Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 2 whole Green chilies, sliced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 ½ tsp Hot chili powder or cayenne
- 1 tsp Garam masala
- 2 whole Tomatoes, diced
- 1 cup Tomato puree
- 1 tbsp Tamarind paste
- 2 lb Boneless skinless chicken thighs, cut into chunks
- 1 ½ tsp Salt
- ½ cup Water
- ¼ cup Fresh cilantro
Instructions
Bloom spices and cook aromatics
Heat oil in a large skillet over medium-high heat (375-400°F surface). Add mustard seeds; when they start popping, add curry leaves (careful, they splatter). Add onion and cook 6 minutes until softened. Add garlic, ginger, and green chilies. Cook 2 minutes.
Equipment
- large skillet or pot
Ingredients
- vegetable oil (3 tbsp)
- mustard seeds (1 tsp)
- curry leaves (10 leaf)
- onion, diced (1 whole)
- garlic, minced (6 clove)
- ginger, grated (2 tbsp)
- green chilies (2 whole)
Add spices
Add cumin, coriander, turmeric, chili powder, and garam masala. Stir 1 minute until fragrant. Add fresh tomatoes and cook 3 minutes until breaking down. Add tomato puree, tamarind paste, and salt. Stir well.
Equipment
- large skillet or pot
Ingredients
- cumin (2 tsp)
- coriander (2 tsp)
- turmeric (1 tsp)
- chili powder (1 ½ tsp)
- garam masala (1 tsp)
- tomatoes, diced (2 whole)
- tomato puree (1 cup)
- tamarind paste (1 tbsp)
- salt (1 ½ tsp)
Braise the protein
Add chicken pieces and water. Stir to coat chicken with sauce. Bring to a simmer. Cook 20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
Equipment
- large skillet or pot
Ingredients
- chicken, cubed (2 lb)
- water (½ cup)
Add the fresh herbs
Taste and adjust salt, heat, and tang. Garnish with cilantro. Serve hot with basmati rice and naan. A cooling raita on the side helps tame the heat.
Ingredients
- cilantro (¼ cup)
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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