Chicken Madras Curry Recipe

Method9 steps · about 50 min

1. 1

   Step 1: Mix the chicken (500 g) with marinade lemon juice (1.5 tbsp), Madras curry powder (1 tbsp), optional marinade chili powder, garam masala (1 tsp), marinade ginger-garlic, 2 tbsp marinade coriander and ½ tsp sea salt. Cover and refrigerate until the sauce is ready.

   Uses 500 g boneless chicken · 1 tbsp ginger-garlic paste · 2 tbsp coriander leaves · 1.5 tbsp lemon juice · ½–1 tsp Kashmiri red chili powder · 0.5 tsp sea salt · 1 tbsp Madras curry powder · 1 tsp garam masala

   
2. 2

   Step 2: Heat 1½ tbsp of the 3 tbsp ghee or chosen fat and sauté the sliced onion (100 g), carrots (35–50 g), separate sliced ginger (4 g) and garlic (3 clove) for 5 minutes.

   Uses 1½ tbsp ghee, first half · 100 g onion · 4 g ginger · 3 clove garlic · 35–50 g carrots

   
3. 3

   Step 3: Add tomatoes (200 g) and optional red bell pepper (35–50 g). Sauté 2–3 minutes, then add 1 cup of the 1½ cups water or broth. Cover and cook until all vegetables are soft and mushy.

   Uses 200 g tomatoes · 35–50 g red bell pepper · 1 cup water or broth for vegetable base · onion, carrot, sliced ginger and garlic cooked in half the ghee

   
4. 4

   Step 4: Cool down & transfer to a blender. Blend to a smooth puree.

   Uses tomatoes and optional pepper cooked with aromatics and 1 cup water/broth

   
5. 5

   Step 5: Heat the remaining 1½ tbsp ghee in the pan. Add the marinated chicken and sauté 5 minutes over medium heat. Stir in the separate sauce Madras curry powder (1 tbsp), ¼ tsp sauce salt and optional sauce chili powder.

   Uses 1½ tbsp ghee, remaining half · 1 tbsp Madras curry powder · ½–1 tsp Kashmiri red chili powder · 0.25 tsp salt · chicken coated with lemon, herbs, marinade spices and salt; held refrigerated

   
6. 6

   Step 6: Add the smooth cooked vegetable puree to the sautéed chicken. Pour in the remaining ½ cup hot water or broth and mix. Cover and simmer about 5–8 minutes, continuing until chicken is tender and reaches 165°F (74°C). Add extra hot water only if the sauce is too thick.

   Cook Chicken Curry · 8 minUses ½ cup hot water or broth, remaining portion · hot water (extra only if curry too thick) · cooked vegetables cooled then blended smooth · marinated chicken sautéed 5 minutes with remaining ghee and sauce spices

   
7. 7

   Step 7: Stir in the lower amount of tamarind paste or chutney, and sugar or jaggery if using. Start with ½ tbsp tamarind paste, or only 1 tsp if using concentrate. Omit sugar for sweet chutney. For the lemon alternative, omit tamarind now and add lemon only when serving. Taste the fully cooked curry and adjust extra salt, sweetness, tamarind or garam masala (to taste) only if needed.

   Uses ½–1½ tbsp tamarind paste · ½–1 tbsp sugar · salt (extra only to taste) · garam masala (extra only to taste) · sugar (extra only to taste, omit if using sweet chutney) · tamarind paste (extra only to taste if needed) · chicken simmered in vegetable sauce to 165°F

8. 8

   Step 8: If desired to reduce heat, lower the cooking heat and stir in the optional ½ cup room-temperature coconut milk. Bring gently to a boil, then turn off.

   Uses 0.5 cup coconut milk · fully cooked curry with chosen tamarind/chutney and sweetness route

9. 9

   Step 9: Garnish with separately listed extra chopped coriander. Add serving lemon juice (to taste) only if using it instead of tamarind. Serve hot with cooked rice, chapati or roti.

   Uses coriander leaves (extra chopped leaves for final garnish) · lemon juice (ONLY as serving acid instead of tamarind, to taste) · finished curry optionally mellowed with coconut milk