Chicken Madras – Your weeknight meals just got even better with this easy to make and super delicious chicken curry. Featuring the best of South Indian flavors, chicken is simmered in a delectable sauce of aromatic spices. Without a doubt, it’s a great side dish that can be paired with rotis, parathas, and rice.
When it comes to good food, traditional dishes take the centerstage. Simple yet so rich in flavor- that’s my definition for a delicious classic recipe. Undoubtedly, the modern culinary masterpieces have so much to thank these simple classic recipes.
Chicken Madras, also called South Indian chicken curry, is a classic example of such food. I think beautiful tender chicken pieces cooked in a spicy aromatic sauce is absolutely delicious. Just like a regular chicken curry but spicier, this is completely irresistible and the rich sauce will leave you craving for more.
Ok, the base of this chicken madras curry, as you know, is the lip-smacking sauce. We’ll be using both whole and powdered spices in this recipe. Just because I really want to make the sauce super flavorful. So, I added a cinnamon stick and cloves to hot oil to release all the flavor and aroma.
Another little secret that makes this sauce incredible is the way you cook the onions. Remember this recipe calls for browned onions. And that means, soft and translucent is just not enough. Make sure you brown the onions until it gets a deep dark brown color.
As the chicken pieces gets simmered in the luscious sauce, they absorb all the beautiful flavors. A touch of coriander (cilantro) leaves definitely adds more color and flavor . To make this a hearty meal, add parathas and rice to your platter.
Isn’t this chicken Madras curry quick and easy to make? What do you think? In my opinion, this is the perfect side dish for just about any meal.
- 2 tbsp oil
- 1 small cinnamon stick
- 3 cloves
- 1 large onion, finely chopped
- 1” fresh ginger, chopped
- 4 garlic cloves
- ½ tsp ground turmeric (turmeric powder)
- ½ tsp ground cumin (cumin powder)
- 2 tsp ground coriander (coriander powder)
- 1 tsp red chili powder
- 200g canned tomatoes (or 2 medium tomatoes, chopped)
- 700 g chicken, (boneless or with bone), cut into large cubes
- ½ cup water
- 2 tsp garam masala
- 1 tbsp chopped coriander (cilantro) leaves
- Place ginger and garlic in the small bowl of a food processor. Process until smooth. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Saute cinnamon stick and cloves for few seconds. Add onions. Cook, stirring occasionally, for 3-4 minutes or until browned. Add ginger garlic paste. Saute for a minute or until aromatic.
- Add turmeric powder, cumin powder, coriander powder and red chili powder. Fry for few seconds. Stir in canned tomatoes. Cook for 2 minutes. When oil starts to appear, add chicken. Season with salt. Pour in water to cover chicken pieces. Stir. Cook, covered, for 10-12 minutes or until chicken pieces are tender and cooked through.
- Add garam masala and coriander (cilantro) leaves. Stir. Heat though. Garnish with more coriander leaves if you like. Serve hot.