589 
A delicious dish bursting with flavor, perfect for a weeknight dinner.
he chicken madras is a dish that is popular in countries like India, Bangladesh, and Sri Lanka. The dish is made with a sauce that has been cooked with spices, onions, garlic, ginger, and tomato puree. It also includes chili powder for its spiciness.
The dish is popular because it combines the flavors of Indian cuisine with the spices of southern Indian cooking. It also has a rich flavor because of the use of many different spices.
Chicken Madras is a spicy dish that can be served as an appetizer, main course or side dish. The dish can be served with rice or naan bread.
Chicken Madras Recipe
A delicious dish bursting with flavor, perfect for a weeknight dinner.
Ingredients for Chicken Madras
- 400 g Chicken Breasts skinned and cut into 1 inch cubes
- 2 tbsp Oil
- 1 Onion finely chopped
- 1/2 tbsp Lemon Juice
- as per taste Salt as per taste
- 2 tbsp Coconut finely chopped or grated
- 1/4 tsp Garam Masala Powder
- 150 ml Madras Curry Sauce
For the Madras Curry Sauce
- 8 Garlic Cloves roughly chopped
- 25 g Ginger peeled, roughly chopped
- 4 to 5 Shallots / Sambar Onions roughly chopped
- 1 tbsp Curry Leaves
- 3/4 tsp Cumin Powder
- 1 to 1 1/2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 50 g Tomato Puree
- 600 ml Lukewarm Water
- as per taste Salt
- 3/4 tsp Sugar
- handful Coriander Leaves chopped
- 1 1/2 tbsp Lemon Juice
How to make Chicken Madras
- To make the madras curry sauce, heat oil over medium flame.
- Add the ginger, garlic and sambar onions. Saute for 2 to 4 minutes, stirring continuously.
- Add the curry leaves, red chilli powder, cumin powder and turmeric powder.
- Stir fry for 2 minutes.
- Add the tomato puree and cook for 45 to 60 seconds.
- Now add the water, salt and sugar.
- Let it come to a boil and reduce the heat to low.
- Cover the pan and simmer for 10 to 15 minutes.
- Add lemon juice and coriander leaves.
- Simmer for 30 to 45 seconds and remove from flame.
- Blend the sauce until smooth in a blender/mixie.
- Store in an airtight container in the fridge.
- To make the chicken madras, rub the salt and lemon juice into the chicken pieces and keep aside.
- Heat oil in a pan over low flame.
- Saute the onions for 5 to 8 minutes.
- Add the marinated chicken pieces and stir-fry for 2 to 3 minutes, until they change colour and are lightly cooked.
- Add the madras curry sauce and coconut.
- Cok until the sauce begins to bubble and reduce the flame to low.
- Cover the pan with a lid and cook until the chicken is tender and cooked through.
- Add the garam masala powder and remove from flame.
- Serve with rice or roti.
