Chicken Madras is a dish that is found in Indian restaurants all over the world and for many people it is in their choice of top chicken curry recipes. Chicken Madras comes from southern India and the curry is quite hot by a relatively large amount of chilli in the recipe but it can also reduce, if necessary, if it is too hot for your taste are.

Below is a version of Chicken Curry Madras I prepare for a few years, based on what appears inPat Chapman's book Indian Restaurant Cookbook. The main difference lies in the spice mix that takes a larger number of spices in the first spice mixture and eliminate the addition of garam masala towards the end. Another difference is that this recipe does not call for tomato paste are added, which in my opinion, makes the sauce taste too much of tomato and lemon is added much earlier, are absorbed by the chicken.


2 chicken breasts cut into bite-sizedEach


1 onion cut into thin strips

1 can of tomatoes

Juice of 1 / 2 lemon


4 dry red chilli

1 / 2 teaspoon black peppercorns

1 / 2 teaspoon chili powder

1 / 2 teaspoon paprika

Tsp cumin

Tsp fenugreek

Tsp turmeric

2 cardomoms

Pinch of cinnamon

4 cloves

Pinch coriander power

Pinch of ginger powder

Pinch of mustardSeeds


1. Fry the chicken for about 3-4 tablespoons of vegetable oil to remove color and from the pan.

2. Add the onions golden brown then add the spices. Mix the spices and blitz before you into the pan and fry for about 5 minutes, a little water if necessary.

3. Add the chicken and pour over the lemon juice. Stir well.

4. Chop the tomatoes and stir into the mix. Cook over medium heat for about 10 minutes.

5. Cook in aamedium heat for 45 minutes and serve with basmati rice.

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