This Chicken Madras has a good amount of heat, the kind that hits you a few seconds after eating but doesn't leave you with a streaming nose. The addition of coconut milk also helps tame the heat and gives a creamier texture.
There are so many variations of Chicken Madras recipes available, with neither being right or wrong. That's what makes them so versatile and tasty to suit your preference. So, I'm going to share with you our preferred Chicken Madras recipe which I think you'll love!
8 chicken thighs, bone-in or out
2 large onions, chopped
3 beef tomatoes, chopped
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp cooking salt
400ml (1 can) coconut milk
1 tbsp meat masala powder
50ml vegetable oil
A handful of fresh coriander and mint, chopped
In a large pan, on a medium-high heat, add the vegetable oil until hot
Add the chopped onions and tomato and fry until starting to brown
Add the garlic and ginger paste and mix well
Add chilli powder, turmeric, ground coriander, ground cumin and salt to the pan
Add the chicken and coat well with the spices
Bring up to the boil, the tomatoes should have released plenty of water, if not wet enough, add 100ml water
Lower the heat and cover the pan with a lid to allow the chicken to cook
Once the chicken is cooked, add the meat masala and stir in the coconut milk and bring it back up to the boil
Top with the chopped coriander and mint leaves and serve over fresh basmati rice and your favourite indian sides.
You can substitute the chicken for anything that you fancy, why not try it with Pork.