Chicken Madras Curry

Spicy and hot with a hint of lemon juice, this easy homemade chicken madras curry is a great Indian recipe to make at home. It's not too difficult to make and doesn't take long either. It's perfect as a homemade alternative to an Indian takeaway curry.

Course Curry, Main Course

Cuisine Anglo Indian, Indian

Prep Time 15

Cook Time 20

Servings

Calories 248kcal

Author Corina Blum

Equipment

Ingredients

1 tablespoon oil
3 cardamom pods lightly crushed
1 cinnamon stick
1 onion diced
1 tablespoon ginger
8 garlic cloves
2 teaspoon chilli powder
2 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon coriander
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon fenugreek
500 g chicken diced into large chunks
400 g tinned tomatoes
1 tablespoon tomato puree
1 lemon juiced
2 tablespoon coriander leaf diced, including stalks

Instructions

Put the onion, garlic and ginger in a blender or food processor and blitz until smooth.
Blend the tinned tomatoes too but not with the onion. I usually put them in a jug and blend with a stick blender.
Heat the oil in a large sauce pan. Add the cardamom pods and cinnamon stick.
After a minute when the spices are becoming fragrant, add the onion ginger garlic paste.
Fry, stirring for a couple of minutes. Then add the ground spices and stir in. If the pan is too dry, add a tablespoon or two of water. Stir fry for a couple of minutes.
Add the chicken to the pan. Stir to seal the chicken on all sides.
Add the blended tinned tomatoes and the tomato puree. Stir in and then bring to the boil. Lower the heat to a simmer, cover and leave for 20 minutes.
Stir in the lemon juice just before serving and top with some chopped coriander.
Serve with rice and raita. Or Indian breads.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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