Chicken Madras Curry | Indian Restaurant Style In Less Than 45 Minutes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

Thinly slice both brown and red onions or dice them if preferred.

Grate 4 cloves of garlic and 35 g (1.2 oz) of ginger using a microplane to create a paste and mix them together.

Roughly chop 10 g (0.3 oz) of coriander or cilantro root or stem and set aside.

Dice 1.2 kg (2.6 lbs) of boneless and skinless chicken thigh into even-sized pieces.

In a large high-rimmed pan or pot over high heat, add 42 g (3 tbsp) of ghee or sunflower oil and allow it to melt.

Add the chicken to the pan, season with salt and cracked black pepper (about 20 cracks worth), and let it brown for 6 to 7 minutes, mixing occasionally.

Remove the chicken from the pan and set aside.

Reduce the heat to medium and add 1 teaspoon (3 g) of whole cumin seeds, 3 bay leaves, and the chopped coriander root or stem to the pan, toasting for about 1 to 1.5 minutes until fragrant.

Add the onions, garlic and ginger paste, and salt and cracked black pepper (10 cracks worth) to the pan, sautéing for 10 to 12 minutes until fragrant and the onions are nicely colored.

Stir in 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 2.5 teaspoons of ground garam masala, 3/4 teaspoon of ground turmeric, 1/2 teaspoon of Kashmir chili powder, and 8-10 fresh curry leaves, toasting for another 1 to 1.5 minutes.

Add 800 g (2 cans) of diced tomatoes (rinsed with a bit of water) and 400 mL of coconut milk to the pan, along with the chicken and any resting juices, mixing everything together.

Bring the mixture to a simmer, cover with a lid, and reduce the heat to low, cooking for about 35 minutes.

In a separate saucepan, add 1 cup (200 g) of washed basmati rice and 2 cups (500 mL) of cold water, along with optional spices (1 cinnamon stick, 1 bay leaf, 3 cumin pods, 1 star anise) and a pinch of salt.

Bring the rice to a boil, cover with a lid, reduce the heat to low, and cook for 12 minutes.

Turn off the heat and let the rice sit with the lid on for another 4 minutes before removing the lid and fluffing the rice with a fork or spatula.

After 35 minutes, remove the lid from the curry, mix well, check for seasoning, and adjust if necessary.

Remove the bay leaves from the curry before serving, garnish with fresh coriander or cilantro, and serve with rice and naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens