45min 2 ppl
Chicken Madras
55 minutes
2 people
Medium
55 min · 11 steps
Medium: 31–60 min or 7–12 steps
330 kcalper person
Protein 42g
Carbs 12g
Fats 14g
About this dish
A South Indian-inspired hot curry with bold, direct heat from dried red chillies balanced by tangy tamarind and the earthy warmth of curry leaves — less complex than many northern curries, but all the more powerful for it.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Curry Leavessprig (5–6 leaves)0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Tamarind Paste0.5 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy pan with lid
- chef's knife
- cutting board
- fine grater
- wooden spoon
- meat thermometer
- measuring spoons
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger. Roughly chop the fresh coriander for garnish.
Approx. 15 minutes
2
Heat the oil in a large heavy pan over medium-high heat. Add the mustard seeds and cumin seeds. Sizzle until the mustard seeds begin to pop.
Approx. 2 minutes
3
Add the curry leaves (stand back — they will splutter). Cook for 30 seconds.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring frequently, until deep golden.
Approx. 10 minutes
5
Add the garlic and ginger. Cook for 2 minutes.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tinned tomatoes, tamarind paste, and 50ml water. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
8
Add the chicken. Stir well. Cover and cook on medium-low heat for 20 minutes.
Approx. 20 minutes
9
Remove the lid and cook for 8 minutes until the sauce thickens and the chicken is cooked through. Check internal temperature reaches 74°C using a meat thermometer.
Approx. 8 minutes
10
Stir in the garam masala. Season with salt.
Approx. 1 minutes
11
Serve garnished with fresh coriander.
Approx. 1 minutes
