Madras Curry Vegan or Chicken
Elevate your mealtime with this rich and aromatic Madras Curry, customizable for both vegan and chicken enthusiasts alike! This recipe brings bold flavors to the table with a medley of fragrant spices like turmeric, cumin, coriander, and cinnamon, all beautifully balanced with creamy coconut milk and a touch of heat from Madras curry powder. Whether you choose tender chunks of chicken or plant-based proteins like tofu or chickpeas, this hearty curry pairs perfectly with fluffy basmati rice and a sprinkle of fresh cilantro. Ready in under an hour, it's a vibrant and comforting dish that's perfect for weeknight dinners or special occasions. Ideal for those craving authentic Indian-inspired flavors, this versatile recipe satisfies both meat-lovers and vegans with its luscious, spice-infused sauce.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil (or neutral cooking oil)
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 2 tablespoons Madras curry powder
- 0.5 teaspoon red chili powder (optional, for extra heat)
- 1 15-ounce can diced tomatoes (canned or fresh)
- 1 15-ounce can coconut milk
- 1 cup vegetable or chicken broth
- 14 ounces tofu (extra firm), cubed or chickpeas (for vegan version)
- 1 pound chicken breast, cubed (for non-vegan version)
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons fresh cilantro, chopped (for garnish)
- 4 cups cooked rice (for serving)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the finely chopped onion, and sauté for 5–7 minutes until softened and golden brown.
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.
Lower the heat slightly and add the turmeric, cumin, coriander, paprika, cinnamon, Madras curry powder, and optional chili powder. Stir constantly for 1–2 minutes to toast the spices.
Pour in the diced tomatoes, coconut milk, and broth, stirring to combine. Bring the mixture to a gentle simmer.
If making the vegan version, add the cubed tofu or drained chickpeas to the skillet. If making the chicken version, add the raw chicken cubes. Stir well to coat the protein in the sauce.
Cover and simmer the curry on low heat for 20–25 minutes, stirring occasionally. Ensure the chicken is fully cooked (if using) or the tofu/chickpeas are heated through.
Season the curry with salt and sugar, and taste to adjust seasoning if needed.
Serve the Madras curry hot over cooked rice, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 57.6 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3130 mg | 241% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4290 mg | 91% | |
*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.
