This quick and easy chicken madras is a deeply flavored, mild Indian curry that is on the table in about 30 minutes. If you’re a curry fan, this is the dish for you.
It is made known on this blog that I love Indian food. Love! It comes from being British and growing up with a heavy Indian influence in the UK. When I made my first Indian recipe for the blog, back in 2013 it was chicken tikka masala. It was an instant hit and is still one of my most popular dishes to this day.
What I love about this quick and easy chicken madras is that it has a rich, depth of flavor that tastes like it cooked for hours. The garam masala that is the spice base and main flavor for the dish is mild and slightly sweet. Garam masala is complex combination of many spices that include cardamom, coriander, fennel, fenugreek, nutmeg, cinnamon, the list goes on. This is why this is an amazing spice blend and allows you to achieve a wonderfully flavorful curry.
Call me a wimp, but I do like a mild curry. There have been many times I’ve eaten an Indian curry and suffered through eating because it has been so spicy I can’t taste the food because my mouth is on fire. To spice up this madras, all you have to do is add a teaspoon of hot chili powder.
I’ve created a video so you can see the recipe being made. Just press play!
Whenever I see an authentic Indian dish being made, the cook always toast the spices in a dry pan as the first step of the recipe. This brings out the flavors and takes away any raw taste that they may bring to the dish.
The day I made this chicken madras, was in the store shopping for the ingredients and my husband spotted is favorite squash, the acorn squash. They had them in green and orange. I had no idea they came in orange, look very similar to a pumpkin. So I promised I would make him a side dish to go with the curry and that is when I came up with the really easy roasted acorn squash with Indian spices, that is a wonderful side dish for this curry.
- 2 teaspoons garam masala
- 3 tablespoons vegetable oil
- 4 skinless, boneless chicken breasts cut into large chunks
- 1 medium onion, chopped
- 2 garlic cloves, peeled and finely chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 14-ounce can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 14-ounce can unsweetened coconut milk
- Fresh cilantro, chopped
To a large sauté pan add garam masala over low heat and toast. Remove.
Add 2 tablespoons oil to the pan over medium-high heat.
Add the chicken pieces and cook until slightly brown. Remove from the pan and set aside.
To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened.
Add garlic and ginger, stir. Stir in garam masala and turmeric.
Add tomato paste, stir. Add diced tomatoes and mix well.
Add the chicken pieces, salt pepper and coconut milk. Cover with a lid and simmer for 10 minutes. After 10 minutes, remove lid and simmer for 10 more minutes.
Serve garnished with chopped cilantro.