Description
A rich, creamy, and aromatic Chicken Madras made with coconut milk and tomato gravy, infused with Indian spices. This restaurant-style recipe is easy to make at home, delivering authentic flavors with minimal effort.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add chicken pieces and sear until golden brown on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- Stir in Madras curry powder, cumin, coriander, turmeric, and cayenne. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes, coconut milk, and chicken broth. Bring to a simmer.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is tender and sauce thickens.
- Season with salt to taste. Garnish with fresh cilantro and serve with steamed basmati rice or naan.
Notes
For a milder version, reduce or omit the cayenne pepper. For a richer gravy, use coconut cream instead of coconut milk. This dish tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 450 kcal
- Sugar: 6 g
- Fat: 32 g
- Carbohydrates: 12 g
- Protein: 30 g