Chicken Madras Curry
Dive into the rich, bold flavors of this Chicken Madras Curry, a fragrant and fiery Indian-inspired dish perfect for spice lovers! This curry combines tender, bite-sized pieces of chicken cooked to perfection in a vibrant medley of warming spices, including curry powder, cumin, coriander, and turmeric. Enhanced by the aromatic trio of garlic, ginger, and green chilies, and simmered in a luscious tomato-based sauce, this recipe is as comforting as it is flavorful. Finished with a touch of fresh lemon juice and garnished with cilantro, this hearty dish pairs beautifully with steamed rice or soft, fluffy naan. Ready in under an hour, this easy-to-make classic is sure to become a family favorite. Perfect for weeknight dinners or a crowd-pleasing curry night, it brings restaurant-quality taste to your own kitchen!
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Recipe Information
Ingredients
- 500 grams chicken breasts, boneless and skinless
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, finely chopped
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 400 grams canned chopped tomatoes
- 1 tablespoon tomato paste
- 200 milliliters chicken stock
- 2 tablespoons fresh cilantro leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for another 2 minutes until fragrant.
Mix in the curry powder, ground cumin, ground coriander, and turmeric powder. Stir well to coat the onions and create a spice paste. Cook for 2 minutes.
Add the chopped chicken pieces to the pan. Cook for about 5 minutes until the chicken is well coated with the spices and begins to brown.
Pour in the canned chopped tomatoes and tomato paste. Stir to combine.
Add the chicken stock, salt, and black pepper. Stir well, then cover the pan and simmer on low heat for 20 minutes, stirring occasionally.
Once the chicken is cooked through and tender, remove from heat and stir in the fresh lemon juice.
Garnish with chopped fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
