Name: Chicken Madras Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs chicken breasts (or thighs, boneless skinless cut into bite-sized pieces); 2 tablespoons vegetable oil; 1 large onion (finely chopped); 3 cloves garlic (minced); 1 inch ginger (grated); 2 tomatoes (chopped); 1 can coconut milk ((14 oz)); 2 tablespoons Madras curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder ((adjust to taste)); Salt and pepper (to taste); Fresh cilantro (for garnish)

Chicken Madras Curry

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Chicken Madras Curry is a delicious and spicy South Indian dish made with chicken, tomatoes, onions, garlic, ginger, and a blend of aromatic spices such as coriander, cumin, turmeric, and chili powder. It is typically cooked in a rich and flavorful sauce made with coconut milk or yogurt. The dish is known for its bold flavors and is usually served with rice or naan bread.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Indian

Calories: 428

Ingredients Method Nutrition

Ingredients

1.5 lbs chicken breasts or thighs, boneless skinless cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion finely chopped
3 cloves garlic minced
1 inch ginger grated
2 tomatoes chopped
1 can coconut milk (14 oz)
2 tablespoons Madras curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
Fresh cilantro for garnish

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Method

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pot, and cook for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes until they start to break down.
Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
Add the Madras curry powder, ground cumin, ground coriander, turmeric, chili powder, salt, and pepper. Stir well to coat the chicken in the spices.
Pour in the coconut milk and bring the curry to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste and adjust seasoning if necessary.
Serve the Chicken Madras Curry hot over rice or with naan bread. Garnish with fresh cilantro before serving.
Enjoy!

Nutrition

Calories: 428kcalCarbohydrates: 12gProtein: 40gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 109mgSodium: 222mgPotassium: 1129mgFiber: 3gSugar: 3gVitamin A: 674IUVitamin C: 16mgCalcium: 69mgIron: 6mg

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Chicken Madras Curry