Recipe: Chicken Madras (Indian)

I specially bought a can of Madras curry powder to make lamb rogan josh. On the back of the can, there was a printed recipe for chicken madras which looked so easy, I knew I had to give it a go.

Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). It is a popular curry dish in Indian restaurants in the UK.

Chicken Madras

The original recipe uses boneless and chicken thigh, but we prefer to use chicken breast. The chicken was surprisingly very tender, thanks to the use of yogurt which also has a tenderizing effect on meats. The yogurt also acts as a thickener for Indian curries as well as reducing some of the heat from the spices.

Chicken madras is a quick and easy curry to make. For non-chilli eaters, this curry would classify as fairly spicy, however the level of spiciness was just nice for us.  The curry sauce was thick, creamy and fragrant - we mopped up the curry sauce with some homemade peshwari naan (recipe here). Delicious!

Yet another successful Indian-themed dinner :)

Another huge hit with the kids :D

Chicken Madras
Recipe by Baby Sumo, adapted from Fiddes Payne
Preparation time: 10 minutes
Cooking time: 55-60 minutes
Serves 4


Ingredients
600g chicken breast, cubed
2 tbsp cooking oil
2 large onions, sliced
3 tbsp Madras curry powder
4 green cardamom pods, lightly crushed
2 tbsp tomato puree
300ml natural yogurt
Salt, to taste
A handful fresh coriander, chopped

1. In a casserole, heat oil over medium high heat. Once oil is hot, add the chicken and cook until lightly browned, about 5-7 minutes. Cook in two batches if necessary. Remove and set aside.

2. Add onions and cook for about 5 minutes, until softened. Then, add the Madras curry powder and cook for another 1-2 minute until fragrant. Return the chicken along with the cardamom pods to the pot, then add the tomato puree. Mix well.

3. Gradually pour in the yogurt and bring to the boil. Then, reduce to a very low heat and simmer for about 35-40 minutes.

4. Stir in coriander and season with salt. Serve with rice or naan.

I am submitting this post to Asian Food Fest- Indian Subcontinent hosted by Chef and Sommelier.


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