Chicken Madras

barbara lentz


yummy there are different Madras curry powder available in mild, medium and hot.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 medium
    onion rough chop
  • 4 clove
  • 1
    inch chunk ginger
  • 3 Tbsp
  • 3
    boneless chicken thighs cut into pieces
  • 1/2 tsp
  • 3 Tbsp
    madras curry powder
  • 2 tsp
  • 1/2 tsp
    ground fenugreek
  • 1 tsp
    tamarind paste
  • 1 tsp
  • 2 Tbsp
    brown sugar
  • 2 c
    crushed tomatoes
  • 2 Tbsp
    tomato paste
  • 1 c
    heavy cream or coconut milk
  • 1/4
    red onion cut into slices
  • ·
    fresh cilantro
  • ·
    naan and basmati rice for serving

How to Make Chicken Madras


  1. Add the onion, garlic and ginger to a small food processor and process to a paste. Add the ghee to a skillet and add the onion mixture and stir fry 3 minutes.
  2. Add the chicken pieces and cook 3 more minutes. Turn the heat down and add the cinnamon, Madras curry powder, paprika, fenugreek, tamarind paste, salt and brown sugar. Cook 1 minute. Add the crushed tomatoes and tomato paste. Bring to a boil then add the heavy cream and bring to a boil again. Then reduce heat and simmer 10 minutes. Top with red onion and cilantro. Serve with Basmati rice and naan

Printable Recipe Card

About Chicken Madras

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian

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