Madras Curry
Dive into the rich, aromatic flavors of **Madras Curry**, a classic Indian-inspired dish that packs a punch with bold spices and a creamy coconut milk base. Featuring tender chunks of chicken breast simmered to perfection in a medley of Madras curry powder, turmeric, cumin, and red chili, this recipe delivers a perfect balance of heat and warmth. Fresh ginger, garlic, and juicy tomatoes form the foundation of a deeply flavorful sauce, while a final splash of lemon juice and a sprinkle of cilantro elevate the dish to restaurant-quality status. Ready in just one hour, this hearty, gluten-free curry pairs beautifully with steamed basmati rice or fluffy naan bread, making it an irresistible choice for weeknight dinners or special occasions. Perfect for spice lovers and anyone craving authentic Indian flavors, Madras Curry is your ticket to a soul-satisfying meal!
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Recipe Information
Ingredients
- 500 grams chicken breast, cut into cubes
- 1 medium onion, finely chopped
- 2 medium tomato, chopped
- 1 inch piece fresh ginger, grated
- 4 garlic cloves, minced
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 3 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the garlic and ginger, cook for an additional 2 minutes until fragrant.
Add the Madras curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Mix well and cook for another 2 minutes to release the spices' aromas.
Add the chopped tomatoes to the pan and cook for 5-7 minutes until they break down into a thickened sauce.
Toss in the cubed chicken, ensuring every piece is coated in the spice mixture.
Pour in the coconut milk, then season the mixture with salt and black pepper.
Bring the curry to a simmer, cover the pan, and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through.
Once the chicken is tender, stir in the lemon juice and adjust the seasoning if needed.
Garnish with freshly chopped cilantro just before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.7 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2724 mg | 58% | |
*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.
