Spicy Madras Chicken

    (217)
    45 mins

    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.


    191 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global ratings:
    (217)

    Reviews in English (165)

    Jasmine
    by
    2

    Delish!  -  24 Aug 2010

    by
    279

    I don't mean to be the only person who didn't think this dish was great, but this is not a curry dish and anyone who likes and knows what a good curry dish tastes like knows this would not be considered a curry dish in any restaurant or by anyone who truly know and likes curry. I am not trying to be mean, but the tomato is just too much and it completely drowns out the flavor of the curry. The tomato needs to be cut in half and definatly add more curry powder, I added twice as much and still could barely taste it! Those who wrote that they normally don't like curry, but liked this dish obviously liked it because it's not a curry dish. It's good if it were supposed to be a creamy tomato dish, but it's just not curry at all. Those who truly like curry, I don't reccomend this, you'll be disappointed. It did have a unique and zesty flavor, so go into this not antisipating a taste of curry, but a zesty tomato flavor, kind of like a creamed marinara.  -  07 Jan 2001  (Review from Allrecipes US | Canada)

    by
    88

    Okay. I followed other reviewers' advice and doubled the curry (since I was using regular curry powder) and halved the tomato sauce (since others complained the tomato sauce dominated the dish too much). Sadly, this didn't help enough; the tomato sauce was still the strongest flavor in the dish and the next more distinctive was the cinnamon (then came the curry). This didn't have a flavor I liked, and certainly not a distinctively curry one. I much prefer Indian Tomato Chicken recipe (for a spicy tomato-based Indian recipe) and Indian Chicken Curry II recipe (for a true creamy non-tomato-based curry recipe) on this website.  -  27 May 2005  (Review from Allrecipes US | Canada)

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