Spicy Madras Chicken

    Spicy Madras Chicken


    191 people made this

    About this recipe: Delicious and flavourful Madras curry powder, coconut milk, ilaychi and laung- you won't forget this chicken dish any time soon! Serve with the best basmati in your pantry. And if it's too mild, feel free to use dried red chilli flakes to taste.

    Serves: 6 

    • 8 bone-in chicken breast halves, skin removed
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 2 onions, peeled and quartered
    • 1 teaspoon finely chopped fresh ginger
    • 1 teaspoon crushed garlic
    • 1 tablespoon hot (Madras) curry powder
    • 400g tomato paste
    • 1 (400ml) tin coconut milk
    • 4 whole cloves
    • 4 pods cardamom
    • 1 cinnamon stick
    • salt to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large frying pan over medium high heat, then saute chicken until browned. Remove chicken from pan and set aside.
    2. Saute onions in pan until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
    3. Return chicken to pan and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
    4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

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    Delish! - 24 Aug 2010

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