Description
This Chicken Madras Curry is a flavorful and aromatic Indian-inspired dish made with tender chicken breasts simmered in a rich, spiced tomato and coconut milk sauce. The blend of madras curry powder along with cinnamon, cloves, and cayenne creates a perfect balance of heat and warmth, making this curry a satisfying meal for 4 to 5 people.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, pressed or minced
- 1 tablespoon madras curry powder
- ½ teaspoon ground ginger
- ½ teaspoon chili powder
- ½ teaspoon sweet smoked paprika
- 1 tablespoon sugar
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of cayenne pepper
- 1 28-ounce can diced tomatoes, undrained
- 1 14-ounce can coconut milk
- 4 chicken breasts, cut into chunks
Instructions
- Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a dutch oven over low heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another 5 minutes, allowing the flavors to meld.
- Add Spices: Mix in the madras curry powder, ginger, chili powder, smoked paprika, sugar, pepper, cinnamon, cloves, and cayenne. Cook this spice mixture for an additional 5 minutes, stirring frequently. If the mixture looks too dry, add a little more oil. Let it simmer and bubble for about a minute while stirring occasionally to release the spices’ aromas.
- Create the Sauce: Increase the heat to medium and add the undrained diced tomatoes along with the coconut milk. Stir well to combine with the spice mixture. Let the sauce simmer gently for 15 minutes, allowing it to thicken and develop rich flavor.
- Cook Chicken: Add the chicken chunks to the pan and stir to coat them evenly in the sauce. Cover the pan and cook the chicken for 10 minutes to allow it to cook through. Then remove the lid and continue cooking uncovered for another 10 minutes so the sauce reduces further and the chicken pieces are nicely coated and tender.
Notes
- Use a dutch oven or heavy-bottomed pot to ensure even heat distribution while cooking the curry.
- Adjust the cayenne and chili powder amounts according to your preferred spice level.
- Serve this curry with steamed basmati rice or warm naan bread to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors develop.
- For a deeper flavor, marinate chicken pieces with some of the madras powder and spices ahead of time.
