Easy Chicken Madras Recipe

Easy Chicken Madras Recipe
  • 2 onions, coarsely chopped
  • 2 red chile peppers, stemmed and seeded
  • 1 (2 inch) piece fresh ginger, grated
  • 2 cloves garlic
  • 1 splash water, or as needed
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1/4 cup Madras curry powder
  • 4 skinless, boneless chicken breasts, cut into large chunks
  • 1 (14 ounce) can chopped tomatoes
  • 1/2 cup chopped cilantro, or to taste


  1. Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
  2. Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
  3. Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
  4. Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

03/24/2018
Easy Chicken Madras Recipe, recipe PT15M PT1H 5 455 calories

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