Savory Chicken Madras: Your Quick Escape to Indian Flavors

Chicken Madras is a flavorful Indian curry featuring tender chicken, warm spices, and creamy coconut milk, perfect for a quick and customizable dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

2 tablespoons Oil Substitute with ghee or coconut oil for added flavor.
1 medium Onion Finely diced.
3 cloves Garlic Minced.

For the Spice Blend

2 tablespoons Madras Curry Powder Adjust the quantity for heat preference.
1 teaspoon Ground Ginger Fresh ginger provides a stronger flavor.
1 teaspoon Chili Powder Adjust to taste or replace with paprika for a milder version.
1 teaspoon Smoked Paprika Sweet paprika can be an alternative.
1 teaspoon Black Pepper
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Cayenne Pepper Optional spice for extra heat.

For the Sauce

1 can Diced Tomatoes Undrained, canned for convenience.
1 cup Coconut Milk Substitute with cashew cream for a non-coconut option.

For the Protein

1 pound Chicken Breasts Boneless, cut into bite-sized pieces.

For Balancing Flavor

1 teaspoon Granulated Sugar Balances the acidity of the tomatoes.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Chicken Madras

In a Dutch oven, heat 2 tablespoons of oil over low heat. Add 1 finely diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent.
Stir in 3 minced garlic cloves and continue to cook for an additional 5 minutes.
Add 2 tablespoons of Madras curry powder, along with 1 teaspoon each of ground ginger, chili powder, smoked paprika, and a pinch of cayenne pepper if desired. Toast these spices for about 5 minutes.
Gradually pour in one can of undrained diced tomatoes and 1 cup of coconut milk into the pot. Increase the heat to medium and stir well to combine. Allow this mixture to simmer for 15 minutes, uncovered.
Introduce 1 pound of boneless chicken breasts, cut into bite-sized pieces, to the sauce, stirring to coat. Cover the Dutch oven and let it cook for 10 minutes.
After 10 minutes, uncover the pot and cook for another 10 minutes, stirring gently to ensure the chicken is fully cooked.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

For best results, toast spices and control heat according to preference. Store leftovers properly for future meals.

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