🤗Welcome back in my recipe Madras chicken curry.😛😋
It’s an extraordinary combination of flavors with a subtle kick from peppercorns & chilies.
This curry can be made as hot as you like. We’re using madras hot curry powder for the heat, but you can add in more heat with fresh chillies, or less heat by swapping out the madras powder for regular medium or mild curry powder.
What is a Madras chicken curry ?🍗🍗😝
Madras sauce or Madras curry originates from the south of India, named after the city of Madras (now Chennai)Madras (now Chennai). Always red in color, Madras is typically a hot curryThis is a fairly spicy madras curry. If you like it spicer, add an extra hot red chili powder to taste.
What I love about this Quick and Easy Chicken Madras is that it has a rich, depth of flavor that tastes like it cooked for hours. The garam masala that is the spice base and main flavor for the dish is mild and slightly sweet.
usually make this chicken madras curry in my instant pot (mainly for the convenience of pressure cooking), but if the pot is otherwise engaged, I use a deep, heavy-bottomed pan on the stovetop. Both methods are discussed below.
1/2 cup ghee or oil
1 cup chopped red onion about half a large onion
½ cup chopped cilantro
5-6 cloves garlic minced
3 tablespoons fresh grated ginger
30 ounces diced tomatoes 2 – 15 ounce cans
15 ounces unsweetened coconut milk
2 tablespoons Madras curry powder
1 tablespoon garam masala .
1 teaspoon salt.
¼ – ½ teaspoon Kashmiri chili powder or cayenne .
1 ½ – 2 pounds boneless chicken thighs .
1 tablespoon lemon juice.
How to make:
Step 1 – Turn on the instant pot to sauté (normal) and add the oil to the steel insert. Wait for the display to show HOT, then add the dry red chillies, cardamom pods and cloves.
Step 2 – When the spices start sizzling (a few seconds), add the onions and fry until they the just begin to brown. There is no need to caramelize them completely. Do stir them now and then to prevent uneven browning. This should take about 5 minutes.
Step 3 – Add the powdered spices and salt and stir rapidly for a few seconds. Add a couple tablespoons water immediately if you find the spices sticking to the bottom. You can even turn off the pot for a few seconds at this point and turn it on again when you are adding the rest of the ingredients. The heat that is built up already is enough to roast the spices.
Step 4 – Stir in the minced ginger and garlic and sauté for 2 minutes. As before, if the masala is sticking to the pan, loosen it with a few splashes of water.
Step 5 – Add the tomato puree, lemon juice and sugar. Mix everything well.
Step 6 – Slide in the chicken pieces and 1.5 to 2 cups water. Deglaze the pot and close the lid. Pressure cook for 7 minutes on high. Once the timer beeps, do a pressure release after 10 minutes.
Step 7 – Open the pot and sprinkle the kasuri methi (fenugreek leaves). Serve hot with naan or rice.
Onion, ginger and garlic make the base of chicken madras as they do in so many other Indian curries.Whole spices
Dry red chillies
Spices are the life and soul of any self-respecting curry and are responsible for the deep flavor profile of most Indian food. The right spices added in the right proportions (less is more) can really elevate a dish beyond ‘good’ to ‘freaking awesome’! Here’s what goes into this chicken madras recipe:
How is Madras curry powder different from another curry powder ?🤔
Some say that this, along with regular curry powder is a British invention and has nothing to do with authentic Indian food. This is not completely true as the whole spices used to make curry powder are distinctly Indian. So, how is Madras curry powder different from curry powder? Both have the same ingredients except that Madras curry powder is hotter with the addition of chilli peppers. Madras curry powder is a star spice in this recipe, so don’tthat this, along with regular curry powder is a British invention and has nothing to do with authentic Indian food. This is not completely true as the whole spices used to make curry powder are distinctly Indian. So, how is Madras curry powder different from curry powder? Both have the same ingredients except that Madras curry powder is hotter with the addition of chilli peppers. Madras curry powder is a star spice in this recipe, so don’t skip it.
1) Coriander powder – store-bought works fine, but if you really want your curry to vibrate with fresh flavors, use fresh coriander powder. How to make fresh coriander powder? Toast a tablespoon of coriander seeds in a small frypan over medium heat until the seeds start changing color and you can actually smell them. Turn off the heat, cool for a bit, then grind them in a dry spice grinder to a semi-fine powder. Of course, it all depends on the time you have. If you don’t have a lot, use pre-packaged coriander powder.
2) Cumin powder– just a little bit of cumin works wonders. Don’t go overboard with it as it can make the curry dark and taste overwhelming. Again, fresh is best (same method as the coriander above) but store-bought cumin powder works well too.
3) Chilli powder– if you don’t mind the heat, use cayenne but if too much spice is not your thing, use Kashmiri chilli powder. It adds a mild heat but lots of natural red color.
4) Turmeric powder – Indian food can’t really do without turmeric! Again, add a little bit only for warmth and color since there is some in the curry powder too.
Dried Fenugreek leaves( kasuri methi) – I can’t tell you how much depth a pinch or two of this herb adds to Indian curries. Restaurants use this in almost all their dishes and it adds a wonderful kick to gravy-based dishes. The trick is to add a little only as too much kasuri methi can ruin a perfectly good curry and make it bitter. Another thing to remember is to add it towards the end of the cooking cycle. This again prevents the food from turning bitter.
Chicken Madras is a hot and vibrant chicken curry that tastes so good with either naan or rice. Deeply flavoured with spices, this is one Indian curry you can’t miss!😊😊😄
1) You can make madras chicken with boneless breast or thigh as well. Reduce the cooking time to 5 minutes for boneless chicken.
2) Don’t put more than 1/2 tsp kasuri methi and make sure to add it at the end, or the curry will turn bitter.
😊I hope you like my new recipe Madras chicken curry 🍗🍗😝😋
😊😁 Thanking you so much 🙏🙏