Madras Curry

Dive into the vibrant flavors of Madras Curry, a beloved South Indian-inspired dish that combines tender pieces of spiced chicken with a creamy coconut milk base. This recipe showcases the perfect balance of bold spices, including fragrant Madras curry powder, turmeric, ground cumin, and a touch of chili for heat. Sautéed onions, garlic, and ginger create a rich flavor foundation, while fresh tomatoes simmer down to form a luscious sauce. Finished with a zing of lemon juice and a sprinkle of fresh cilantro, this curry is a hearty, aromatic delight. Ready in just under an hour, it’s an ideal choice for family dinners or meal prep, pairing beautifully with steamed basmati rice or warm naan bread. Perfect for lovers of Indian cuisine, this recipe brings restaurant-quality flavors straight to your kitchen!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken breast, cut into cubes
• 1 medium onion, finely chopped
• 2 medium tomato, chopped
• 1 inch piece fresh ginger, grated
• 4 garlic cloves, minced
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 3 tablespoons Madras curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the vegetable oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 3

Stir in the garlic and ginger, cook for an additional 2 minutes until fragrant.

Step 4

Add the Madras curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Mix well and cook for another 2 minutes to release the spices' aromas.

Step 5

Add the chopped tomatoes to the pan and cook for 5-7 minutes until they break down into a thickened sauce.

Step 6

Toss in the cubed chicken, ensuring every piece is coated in the spice mixture.

Step 7

Pour in the coconut milk, then season the mixture with salt and black pepper.

Step 8

Bring the curry to a simmer, cover the pan, and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through.

Step 9

Once the chicken is tender, stir in the lemon juice and adjust the seasoning if needed.

Step 10

Garnish with freshly chopped cilantro just before serving.

Step 11

Serve hot with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	1194.7 grams (1194.7g)

Amount per serving	% Daily Value*
Calories	1365

Total Fat 50.90g	65%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 2817mg	122%
Total Carbohydrate 65.40g	24%
Dietary Fiber 16.70g	60%
Total Sugars 28.70g
Protein 164.90g	330%

Vitamin D 25IU	125%
Calcium 278mg	21%
Iron 14mg	78%
Potassium 2724mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 47.8%

Carbs: 19.0%