Madras Chicken Curry

Hot curry recipe, said to originate from the ancient city of Madras in southern India. Many variations exits, depending on the availability of ingredients and local traditions. Ideal for lamb as well…

Ingredients (for 2)

  • 4 chicken thighs
  • 4 red ripe tomatoes
  • 2 tbsp coriander / cilantro
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ginger
  • 1 tsp cloves
  • 1/2 tsp cardamom
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric
  • 1 garlic clove
  • 1/2 onion
  • 2 tbsp vegetable oil
  • fresh chili peppers (as desired)
  • salt


  • Finely chop the tomatoes and set them aside (or use a blender to purée)
  • Remove skin, debone and cut the chicken into bite size pieces
  • Heat vegetable oil or ghee in a large nonstick pan and add chopped chilies (with seeds), cardamom, cloves, turmeric, coriander and cumin seeds
  • Let the spices sizzle for a couple of minutes over medium heat
  • Dice the onions in the meantime
  • Add onions, garlic (crushed) and ginger (grated) to the pan and stir fry for another 2-3 minutes
  • Stir in the tomatoes and the chicken pieces, add a sip of water and a pinch of salt, and cook (covered) for 20 minutes
  • Just before chicken is cooked through, sprinkle with garam masala and chili powder, and give it a good stir
  • Garnish with fresh coriander leaves before serving

Tips from the Chef

  • Madras curry is supposed to be quite hot… to achieve this, use chili seeds as suggested and add chili powder just before chicken is ready