Easy Madras Curry Recipe
Spice up your dinner with this Madras Curry recipe. Made with spicy madras curry powder, it’s perfect for those who really enjoy a kick of heat!
Servings: 4 servings
Calories: 525kcal
Ingredients
- 2 Tablespoons oil
- 1 medium onion diced
- 4 cloves of garlic pressed or minced
- 1 tablespoon madras curry powder
- ½ teaspoon ginger
- ½ teaspoon chili powder
- ½ teaspoon sweet smoked paprika
- 1 tablespoon of sugar
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- Pinch of cayenne
- 1 - 28 ounce can diced tomatoes don’t drain
- 1 - 14 ounce can coconut milk
- 4 chicken breasts cut into chunks
Instructions
- Heat oil in a dutch oven on low heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for another 5 minutes. Add all spices and cook for another 5 minutes. (if this mixture becomes dry as you are combining, you can add a bit more oil) Allow this to simmer and bubble for a minute while occasionally stirring.
- Raise heat to medium. Add diced, undrained tomatoes and coconut milk to your pan and stir together with spices. Allow this to simmer for 15 minutes. The liquid will thicken quite a bit.
- Add chicken pieces and stir to coat them. Cover the pan and cook for 10 minutes. Then remove the cover and cook for another 10 minutes.
Notes
This is a fairly simple recipe to make! Madras Curry is on the spicier side so if you want to leave notes about making this less spicy, you can even recommend readers make this with regular curry (we tested it with both) and no cayenne pepper. They can also add half a can of tomato paste and an additional tablespoon of sugar to bring down the heat.
Nutrition
Serving: 1g | Calories: 525kcal | Carbohydrates: 19g | Protein: 42g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Cholesterol: 102mg | Sodium: 348mg | Fiber: 6g | Sugar: 9g