Madras curry takes its name from the city of Chennai, former Madras, in southern India, although the British version was created in London restaurants in the 1960s. Chicken madras is a spicy red curry with a tomato base typical of Tamil cuisine. It became popular worldwide as one of the most requested curries in the Indian diaspora.
Indian
Madras Chicken
Chicken madras with spicy red curry, tomato and aromatic curry leaves.
- Indian
- Main course
- Light
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 350 kcal
- Protein 36 g
- Fiber 3 g
- Carbohydrates 14 g
- Fat 16 g
- Sodium 600 mg
Story behind the dish
Preparation
Chicken Madras is an Indian preparation with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g chicken breast, cut into pieces.
- Have ready: 2 chopped onions.
- Have ready: 400 g of crushed tomato.
- Have ready: 3 cloves of minced garlic.
- Have ready: 1 piece of grated ginger.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat oil in saucepan
Heat oil in a saucepan, fry curry leaves for 30 seconds until crispy.
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Add onion and cook 8 minutes until golden.
Add onion and cook for 8 minutes until golden, add garlic and ginger. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add madras curry paste and chili
Add madras curry paste and chili, cook for 2 minutes, stirring.
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Add crushed tomato and cook for 5 minutes until the oil is...
Add crushed tomato and cook for 5 minutes until the oil separates.
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Add the chicken
Add the chicken, stir to coat with the sauce and brown for 5 minutes. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Pour broth
Pour broth, cover and cook for 20 minutes over medium-low heat.
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Serve with fresh cilantro and basmati rice or naan
Serve with fresh cilantro and basmati rice or naan.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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