Easy Chicken Madras Curry Recipe
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Easy Chicken Madras Curry – An easy chicken curry recipe that has the wonderfully deep flavors of a classic Indian curry, but is ready in less than an hour! Made with spicy Madras curry and creamy coconut milk, this zesty dish is perfectly rich and satisfying.
Madras Curry In A Hurry!
Deep, flavorful curries are among my favorite meals to enjoy after a long day. The intense aromatics completely fill the kitchen while cooking, and create a wonderful, satisfying warmth both in your home and belly.
The outside world just seems to melt away once you dig into a delicious bowl of rice completely covered with bright, hot, zesty, and creamy curry!
This Easy Madras Curry Recipe is a bit spicier than standard yellow curries, and is perfect for those who really enjoy a kick of heat.
Bonus: Start to finish this recipe is ready in less than an hour, yet still achieves those intricate flavors you crave. You’ll love being able to make this spicy, scrumptious dish even on a busy weeknight.
What is Madras Masala Curry?
When I was younger, I spent three separate summers in India, living and working in a few different villages and cities throughout the region. During these trips I often had the opportunity to learn many Indian recipes and cooking methods first-hand, and different curries were by far the most commonly made main and side dishes. Madras curry has quite an interesting backstory and is among my favorite variations of a traditional yellow curry.
Madras curry originated in southern India and became popular among British colonizers and merchants during the 1600s, but the name “Madras curry” actually didn’t come about until it was introduced to British restaurants in the 1970s. Over the years it has been developed and reimagined several different ways, with the resulting dish usually consisting of a deep red-colored, rich and spicy sauce.
Madras Curry vs. Regular Curry
Where does that beautiful red color and heat come from?
Most regular curries consist of a blend of toasted vibrant spices, including fresh curry leaves, turmeric, coriander, cumin, ginger, and cardamom. They tend to be yellow in color, with just a hint of spice and lots of savoriness.
While the specific spices involved can tend to vary, Madras masala powder punches up the typical curry spice blend by including red chili or a combination of chili and paprika. The resulting flavor is quite spicy, which works beautifully with creamy coconut milk and fresh herbs.
Both traditional yellow curries and Madras masala curry also tend to include garam masala, which is a mixture of all or some of the following roasted spices: cumin, coriander, green and black cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, fennel, mace, and dried chilies. It’s surprisingly easy to make your own roasted garam malsa blend right at home!
Ingredients You Need For Chicken Curry
There is really no limit to the different types of curries that can be made, each with its own unique blend of spices and utilizing whatever preferred proteins and produce are available.
Here are the ingredients to make our Easy Chicken Madras Recipe:
- Oil or ghee – aka clarified butter
- Red onion – chopped
- Cilantro – chopped
- Garlic Cloves – minced
- Fresh ginger – grated
- Diced tomatoes – canned
- Unsweetened coconut milk – canned
- Madras curry powder
- Garam masala – get our easy recipe to make your own blend!
- Kashmiri chili powder – or cayenne
- Skinless Boneless chicken thighs – cut into 1-inch pieces
- Lemon juice – for finishing
How To Make Curry Chicken
Traditional Indian curries often require many different ingredients, cooked in layers over long periods of time to build those complex flavors we know and love.
However, I’ve figured out how to achieve that same depth in a fraction of the time by using a flavorful blend of ground spices and creamy coconut milk.
Here’s how to make our terrifically easy Madras-style Chicken Curry Recipe:
1. First, set a large dutch oven (or saucepot) over low heat. Add the ghee or oil, chopped red onion, cilantro, minced garlic, and grated ginger. Sauté in the pan for several minutes until the onions are very soft, stirring occasionally.
2. Then, add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another few minutes until fragrant.
3. Raise the heat to medium heat, and stir in the tomatoes and coconut milk. Simmer for about 10 minutes.
4. Next, stir the chopped chicken pieces into the sauce. Cover and simmer for 15-20 minutes, stirring occasionally.
5. Lastly, add a sprinkle of fresh chopped cilantro to finish the dish. Stir the lemon juice into the curry just before serving.
Get the Complete (Printable) Easy Chicken Madras Curry Recipe Below. Enjoy!
Curry Chicken Madras Recipe – Your New Go-To Curry!
This spicy chicken Madras curry recipe is wonderful over a heaping scoop of freshly made Basmati Rice with lots of fluffy, crispy Naan bread on the side for dipping and sopping up every bit of sauce.
Help cool your palate down with a cold glass of iced Authentic Chai Tea and serve this Zucchini and Green Chutney Salad on the side for extra refreshment.
I hope that you enjoy it!
Frequently Asked Questions
Can I Make This a Vegetarian or Vegan Curry?
Yes! This easy curry chicken recipe is already dairy free if you use oil instead of ghee, so you just need to substitute the chicken with chickpeas and potatoes to create a vegetarian-friendly and vegan-friendly dish.
Is This a Good Make-Ahead Recipe?
This is a great recipe for your make-ahead meal plan. The flavors of the Madras curry will continue to deepen as all of the components sit together.
Keep the leftovers stored in the fridge in an airtight container for up to 4 days. You can either keep leftover rice stored separately to reheat and enjoy with the curry, or quickly make fresh rice when ready to eat.
Because of the coconut milk, I do not recommend freezing leftovers.
Looking for More Delicious Indian-Inspired Recipes?
- Perfect Instant Pot Butter Chicken Curry
- Irresistible Red Lentil Curry
- Instant Pot Tandoori Chicken Drumsticks
- Roasted Indian Fish and Creamy Curried Cauliflower
- Indian Grilled Chicken
- Quick Shrimp with Saffron Basmati Rice
Check the printable recipe card below for the prep time, total time, and nutritional information.
Easy Madras Chicken Curry Recipe
- ¼ 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
- Set a large dutch oven (or saucepot) over low heat. Add the ghee, red onion, cilantro, garlic, and ginger. Sauté, stirring occasionally, for 10-12 minutes until the onions are very soft.
- Meanwhile, cut the chicken thighs into 1-inch pieces.
- Add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another 5 minutes.
- Raise the heat to medium. Add the tomatoes and coconut milk. Stir well, then simmer for 10 minutes.
- Stir the chicken pieces into the sauce. Cover and simmer for 15-20 minutes, stirring occasionally.
- When ready to serve, stir the lemon juice into the curry. Then spoon over basmati rice and serve with extra cilantro.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Your recipe is just wonderful. Packed with layers of flavor, so easy to make too! Thanks for sharing such a great recipe.
Wanted to try something new for dinner so I made this and the whole family loved it! So flavorful and yummy.
Love curry dishes!! This does not disappoint!! We will be making this again!!
Thank you for the recipe! The directions were easy to follow and simple to execute thus I had a delicious dinner. I find letting the food settle overnight the taste really come out better the next day at least in my head it does. Now I have a quick and wonderful recipe to add to the roster.
I followed the recipe mostly although I had a jar of Madras Curry in the fridge that I wanted to use. I then topped it over a cauliflower mash (cauli mashed with scallion, garlic, salt & red pepper flakes). The result was amazing!! I have to say that the lemon juice at the end totally brings out the fabulous flavour of the madras / chicken mixture.
Thanks so much, totally enjoyed!!
i would like to make this (as I love all of your recipe posts they turn out delicious ) but I’m concerned with the Madras curry My family likes spice but not a lot of heat would you recommend cutting back on the amount of Madras curry?
I personally do not find Madras curry all that spicy. However, if you are concerned, I suggest you add about half upfront, then taste and add more in later if it’s not too much for you.
Absolutely delicious and easy recipe ! Will definitely become a staple in our household! Used jasmine rice instead of basmati!
Pingback: De quoi est composé le curry de Madras ? – repondrequestions.com
Loved your recipe instructions on the perfect easy madras chicken curry recipe. Thanks for such amazing words.
Nice, easy to make recipe. Tastes great! I added a cup of sour cream with the coconut milk and tomatoes to make it thicker. I also added cubed potatoes with the chicken cause I love chunks of potatoes in Indian curries. Thanks for the great recipe!
We had some giant shrim in the freezer so I did shrimp instead of chicken this time. This will absolutely be in our line up from now on!
Can I use Paneer and chicken? When should I add the Paneer? At the same time as the chicken or after?
Yes, you can! I would add the paneer about 5 minutes before ready to serve.
Pingback: A Taste of Paradise: Your Guide to the Best Coconut Recipes
Do you drain the diced tomatoes or add the whole can in including the juices?
Add both the tomatoes and juices. :)
Hi, I was searching for instant pot chicken curry recipes and came across this one. I see it’s not for the Instant Pot which is a shame, but I’m going to make it anyway and I’ll post a review of it later on. Do you have an instant pot version of this? I tried the search but came up with only this regular recipe. I could try and figure it out myself but I’d probably ruin it!
I have not made this in the Instant Pot yet, so I don’t have true “tested” instructions for it. Sorry!
However, based on another IP curry recipe on our site, I would say when you get to step 5, add 1 cup of water to the pot and pressure cook on HIGH for 7 minutes.
If you give it a try, let me know how it turns out! :)
Hi, Sorry it took me so long to try this recipe with your suggestions for Instant Pot! I did as you said except I only added 1/2 cup of water as I have a mini instant pot. I did it for 7 minutes, and wasn’t sure about the release time so did it for 5 mins and then quick released. The flavour was lovely, smelled great but the “gravy” part was very thin, very soup-ey. I did try sauteing it and added some heavy cream that I had left over from our Thanksgiving (Canada) not a lot as it already had coconut milk in it. It didn’t do much. Bit like chicken and rice curry soup! Maybe I didn’t need the water? There was liquid from the tomatoes as well? Anyway I’d do it on the stove next time which is the first way I made it and it was pretty good as I recall. Thanks!
I had everything except fresh cilantro and Madras curry powder so used the curry powder I had which was pretty spicy. I used regular onion, too. This was tasty and pretty easy. I don’t see why it wouldn’t freeze; I freeze leftover coconut milk and in fact used it for this.
This is so flavorful! Love how easy it is to make!
This will quickly become a favorite at my house! So delicious!