Chicken Madras Curry

Dive into the bold and aromatic flavors of Chicken Madras Curry, a tantalizing Indian-inspired dish that's perfect for spice lovers! This recipe features tender, bite-sized pieces of chicken cooked to perfection in a rich, tomato-based sauce infused with fragrant curry powder, ground cumin, coriander, and a hint of turmeric. The addition of garlic, fresh ginger, and fiery green chilies creates a deep, layered flavor profile that will awaken your taste buds. Simmered with chicken stock and finished with a burst of fresh lemon juice and cilantro, this curry strikes the perfect balance of tangy and savory. Ready in just 50 minutes, it's an easy yet impressive dinner option for four. Serve it over fluffy basmati rice or with warm naan bread for a comforting and satisfying meal. Perfect for weeknight dinners or spice-filled weekend feasts, this Chicken Madras Curry shines as a standout dish in your curry repertoire!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams chicken breasts, boneless and skinless
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 green chilies, finely chopped
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 400 grams canned chopped tomatoes
• 1 tablespoon tomato paste
• 200 milliliters chicken stock
• 2 tablespoons fresh cilantro leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.

Step 3

Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for another 2 minutes until fragrant.

Step 4

Mix in the curry powder, ground cumin, ground coriander, and turmeric powder. Stir well to coat the onions and create a spice paste. Cook for 2 minutes.

Step 5

Add the chopped chicken pieces to the pan. Cook for about 5 minutes until the chicken is well coated with the spices and begins to brown.

Step 6

Pour in the canned chopped tomatoes and tomato paste. Stir to combine.

Step 7

Add the chicken stock, salt, and black pepper. Stir well, then cover the pan and simmer on low heat for 20 minutes, stirring occasionally.

Step 8

Once the chicken is cooked through and tender, remove from heat and stir in the fresh lemon juice.

Step 9

Garnish with chopped fresh cilantro and serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(1417.0g)

Amount per serving	% Daily Value*
Calories	1333.8

Total Fat 48.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 437mg	0%
Sodium 7418.8mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 13.0g	0%
Total Sugars 26.5g
Protein 171.4g	0%

Vitamin D 5IU	0%
Calcium 255.0mg	0%
Iron 21.1mg	0%
Potassium 2842.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 51.4%

Carbs: 15.7%