MADRAS STYLE QUICK AND EASY CHICKEN CURRY

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This easy chicken curry is a flavorful and aromatic South Indian dish known for its bold spices and rich, deep-red gravy. Originally named after the city of Madras (now Chennai), this curry has gained popularity around the world for its distinctive blend of chili, turmeric, cumin and coriander leaves.

This easy version of Madras Chicken Curry simplifies the traditional recipe while preserving its signature heat and robust flavor. Perfect for weeknight dinners, this quick and accessible dish pairs wonderfully with rice or naan and offers a satisfying way to enjoy the essence of South Indian cuisine without hours in the kitchen.

Note:

You can adjust the spices according to your taste. You can add a bit more or less.

MADRAS STYLE QUICK AND EASY CHICKEN CURRY
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MADRAS STYLE QUICK AND EASY CHICKEN CURRY

6 TO 8

servings
Prep time

15 TO 20

minutes
Cooking time

Approximately 40 TO 45

minutes

This easy chicken curry is a flavorful and aromatic South Indian dish known for its bold spices and rich, deep-red gravy. Originally named after the city of Madras (now Chennai), this curry has gained popularity around the world for its distinctive blend of chili, turmeric, cumin and coriander leaves.

Ingredients

  • 3 to 4 tablespoons of cooking oil

  • 1 big onion, finely chopped

  • 1 medium tomato, finely chopped

  • 1 and a 1/2 tablespoons of garlic paste

  • 3/4 tablespoon of ginger paste

  • 1 and a 1/2 kg of chicken, cut into small pieces

  • 1/4 teaspoon of turmeric powder

  • 1/2 teaspoon of Kashmiri red chili powder

  • 1 teaspoon of red chili powder

  • 1 teaspoon of garam masala powder

  • 3/4 teaspoon of cumin powder

  • 1 teaspoon of coriander powder

  • 1 big tomato, pureed

     (I just peel off the skin and grind into a smooth paste)

  • A handful of finely chopped fresh coriander leaves

  • WHOLE SPICES

  • 2 bay leaves, cut into pieces

  • 2 to 3 small cinnamon sticks

  • 3 or 4 cardamom pods

  • 2 to 3 cloves

DIRECTIONS

  • Heat oil over a medium temperature in a thick-bottomed vessel 

  • Add the whole spices and fry approximately for 30 seconds

  • Add the onion pieces and sauté until soft

  • Add the tomato pieces and sauté until they are soft and mushy

  • Add the ginger and the garlic paste and sauté until their raw smell is completely gone

  • Add the chicken pieces and sauté for 5 minutes

  • Add the turmeric powder, red chili powder, Kashmiri red chili powder, garam masala powder, cumin powder and the coriander powder and mix

  • Add the tomato puree and mix

  • Stir and cook for 2 minutes

  • Add 2 cups of water measured in a 250 ml cup

  • Cover and cook on medium flame until the chicken is fully cooked, stirring gently in between

  • While the chicken is cooking, you can add some more warm water if needed

  • When the chicken is almost cooked, add the required amount of salt

  • When the chicken is fully cooked, add the coriander leaves and mix gently

  • Switch off the stove and serve

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