Description
This flavorful Madras Curry recipe features tender boneless chicken thighs simmered in a spicy and aromatic sauce made with Madras curry powder, coconut milk, tomato paste, and fresh aromatics. Perfectly balanced with savory spices and creamy coconut milk, this dish delivers a rich and satisfying taste of South Indian cuisine, ideal for a comforting weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 lb boneless chicken thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tbsp Madras curry powder
- 1 cup coconut milk
- 2 tbsp tomato paste
- Salt to taste
- Fresh cilantro for garnish
- 2 tbsp oil (vegetable or mustard oil recommended for Indian cooking)
Instructions
- Prepare Ingredients: Chop the onion finely and mince the garlic and ginger to have all the aromatics ready for cooking.
- Sauté Aromatics: Heat oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent, about 3-5 minutes. Then add the garlic and ginger and cook until fragrant, about 1-2 minutes, being careful not to burn them.
- Add Spices: Sprinkle in the Madras curry powder along with salt to taste. Stir continuously for about one minute to toast the spices and release their flavors.
- Brown the Chicken: Add the boneless chicken thighs to the skillet. Cook for approximately 5 minutes, turning occasionally, until the chicken pieces are nicely browned on all sides.
- Add Tomato Paste and Coconut Milk: Stir in the tomato paste and then pour in the coconut milk. Mix well to combine, scraping the bottom of the pan to lift any stuck-on bits for extra flavor.
- Simmer the Curry: Reduce the heat to low and let the curry gently simmer for about 20 minutes. This allows the chicken to cook through fully and the sauce to thicken and develop rich flavors.
- Serve: Once cooked, serve the Madras curry hot over steamed rice or with warm naan bread. Garnish with fresh cilantro leaves for a burst of freshness and color.
Notes
- You can substitute chicken thighs with chicken breast, but thighs remain juicier and more flavorful.
- Adjust the amount of Madras curry powder to your preferred spice level.
- Use full-fat coconut milk for a creamier and richer sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- For a thicker sauce, simmer uncovered for additional 5-10 minutes after chicken is cooked.
- Serve with basmati rice or Indian flatbreads like naan or roti for an authentic experience.
