Recipe: Chicken Madras (Indian)

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.

Ingredients

  • 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
  • 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
Read the whole recipe on Eat Your Heart Out