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The Indian Madras Chicken Curry Recipe

The Madras style curry is a classic indian dish made from a brown curry paste typically seen in the Indian state of Chennai; it has a reddish color, spicy (typically slightly hot, but not extremely so) taste with a touch of clove. Although this curry was invented in India, it isn't refered to with that name in India itself; the use of this name came from England. This curry can be made with every usual type of meat: chicken (as outlined here), lamb or beef. The recipe I present here explains how to use some ready made Madras curry paste to your advantage for speed and convenience, then customize it to make this curry dish as close to the indian original dish as possible...



Madras Chicken Curry over Basmati rice




Ingredients (for four guests):

* 4 boneless chicken breasts or 6 boneless thighs
* 4 tablespoons Madras curry paste
* 2 tablespoons of tomato paste
* 1 inch minced fresh ginger
* 3 red thai peppers
* 1 onion, chopped
* 3 garlic cloves, peeled
* 5 tablespoons olive oil
* 2 cups coconut milk
* 2 teaspoons brown sugar

Preparation:

1) First we will prepare our ingredients for the recipe: slice the chicken into bite-sized pieces; mince the garlic, then chop coarsely the onion, finally discard the seeds from the peppers and chop them extremely finely.

2) Pour the 3 tablespoons oil in a skillet, heat up the oil; when the oil is ready, put in the chopped onion and press in the garlic. Cook for one minute, until the onions become translucent then mix in the 2 tablespoons minced fresh ginger, the 4 tablespoons Madras curry paste, and then the finely chopped red thai peppers (you can adjust the hotness of your meal by gauging the amount of peppers you will put in). Cook the spices with the onion and garlic, mixing well, until the spices are fragrant, then reserve in a bowl.

3) Put the chicken pieces in the same skillet, and fry them with the remaining oil until slightly browned; once fried add the curry paste mixture we reserved earlier, with onions, garlic and spices. Scoop in the two tablespoons of tomato paste, then pour in the coconut milk, and finally the 2 teaspoons of brown sugar; mix well until all ingredients are smoothly combined. Simmer our Madras curry sauce on the stove while mixing for a few minutes, or until everything is hot.

4) Now, before we serve we have a final chance to check seasoning and season your dish how you like it: at this point you can add more madras curry paste, more minced ginger or even more thai chilies to make this Madras curry exactly how you want it. Cook a little more until the chicken is tender.

When your traditional madras chicken curry is warm enough it is ready to serve!