Chicken Madras Curry
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.