Description
A rich and flavorful Chicken Madras Curry made with a blend of aromatic spices, diced tomatoes, and creamy coconut milk, simmered to perfection for a warm and satisfying meal. This hearty curry combines tender chicken breasts with a spicy and slightly sweet sauce, perfect served with rice or naan.
Ingredients
Scale
For the Curry Base
- 2 Tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, pressed or minced
- 1 Tablespoon madras curry powder
- ½ teaspoon ginger powder
- ½ teaspoon chili powder
- ½ teaspoon sweet smoked paprika
- 1 Tablespoon sugar
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- Pinch of cayenne pepper
Liquids and Protein
- 1 28-ounce can diced tomatoes, undrained
- 1 14-ounce can coconut milk
- 4 chicken breasts, cut into chunks
Instructions
- Sauté the aromatics: Heat the vegetable oil in a dutch oven over low heat. Add the diced onion and cook for 5 minutes until translucent, stirring occasionally. Add the minced garlic and continue cooking for another 5 minutes, allowing the flavors to develop.
- Add spices: Stir in the madras curry powder, ginger, chili powder, smoked paprika, sugar, black pepper, cinnamon, cloves, and cayenne. Cook the spice mixture for 5 minutes, stirring regularly. If the mixture becomes too dry, add a little more oil to prevent burning. Let the mixture simmer and bubble gently for about one minute while stirring occasionally.
- Simmer the sauce: Increase the heat to medium and add the undrained diced tomatoes along with the coconut milk to the pot. Stir well to combine all the spices and liquids. Allow the sauce to simmer uncovered for 15 minutes, during which time it will thicken beautifully.
- Cook the chicken: Add the diced chicken breasts to the thickened sauce and stir to fully coat the pieces. Cover the pan with a lid and cook the chicken for 10 minutes over medium heat. Remove the lid and continue cooking for an additional 10 minutes to let the sauce reduce slightly and the chicken cook through completely.
Notes
- Use fresh spices for the best flavor impact in your curry.
- Adjust cayenne and chili powder according to your preferred spice level.
- Serve with basmati rice or warm naan bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a thicker sauce, simmer uncovered for a few extra minutes after cooking the chicken.
