Chicken Madras Curry (version 2) Recipe - Serves 4

Chicken Madras Curry (version 2) Recipe

294 calories each serving (492 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


500g (1 lb 1 oz) boneless and skinless chicken thighs
2 tablespoons (30ml) natural unsweetened yoghurt
1 fresh green chilli, finely chopped
2 cloves of garlic, peeled and crushed
1cm (1/2 inch) fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) ground cumin
2 tablespoons (30ml) cooking oil
1 large onion, peeled and finely chopped
2 tablespoons (30ml) Madras curry paste (there is a Curry Focus recipe for Madras curry paste or you can buy readymade)
1 tin/can (400ml or 14 oz) of chopped tomatoes
1 tablespoon (15ml) tomato paste (or puree)
2 teaspoons (10ml) garam masala


Cut the chicken thighs in half then put them into a large bowl
Add the yoghurt, chilli, garlic, ginger, salt and cumin, mix well, cover with kitchen film and put into the fridge for at least 5 hours
Heat the cooking oil in a large frying pan (or saucepan) - you need one with a lid - over a medium heat
Saute the onion until it is cooked and starts to brown (7-10 minutes), turning often
Add the curry paste, mix well and cook for 1 minute, stirring all of the time
Add the chopped tomatoes and tomato paste/puree, mix well, bring to a gentle simmer and simmer for 2 minutes, stirring a few times
Add the marinated chicken thighs, including the marinade, 1 cup (250ml or 9 fl oz) of water, mix well, bring to the boil, reduce the heat to a simmer, cover and simmer for 15 minutes, stirring a couple of times
Remove the lid, increase the heat and bring the curry to a good simmer and cook for 10-15 minutes until the sauce thickens, stirring a few times (make sure that the chicken is cooked - cook for a bit longer if the sauce is too runny)
Sprinkle the garam masala into the curry and mix well
Serve hot

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Recipe submitted on 25 April 2011

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