Madras Curry
Servings 4 people
This Madras Curry brings a nice kick of heat to the table in a creamy, deep red sauce that's filled with chunks of tender chicken breast! An Indian dish that takes just 10 minutes to prep!
Ingredients
- 2 Tablespoons oil
- 1 medium onion diced
- 4 cloves garlic pressed or minced
- 1 tablespoon madras curry powder
- 1 tablespoon granulated sugar
- ½ teaspoon ground ginger
- ½ teaspoon chili powder
- ½ teaspoon sweet smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 1 (28 oz.) can diced tomatoes don’t drain
- 1 (14 oz.) 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.2 Tablespoons oil, 1 medium onion
- Add garlic, sugar, and spices and cook for another 5 minutes, stirring frequently so the garlic doesn't burn. 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.4 cloves garlic, 1 tablespoon madras curry powder, ½ teaspoon ground ginger, ½ teaspoon chili powder, ½ teaspoon sweet smoked paprika, 1 tablespoon granulated sugar, ½ teaspoon ground black pepper, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon cayenne pepper
- Increase to medium heat and add diced undrained tomatoes and coconut milk to the pan and stir until combined.1 (28 oz.) can diced tomatoes, 1 (14 oz.) coconut milk
- Allow this to simmer for 15 minutes so that the liquid thickens 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.4 chicken breasts
Notes
- How Do I Store Leftover Chicken Curry? Store any leftovers in the refrigerator in an airtight container for up to 4 days. To store the leftovers for longer place them in the freezer and enjoy them within 3 months.
- What’s The Difference Between Madras Curry And Chicken Tikka Masala? Both dishes are popular Indian Curries but the difference comes down to the spice blends used in each recipe! Chicken Tikka Masala uses turmeric, coriander, cumin, cardamom, and garam masala.
- How Can I Decrease The Spice In This Recipe? Controlling the spice in this dish is actually really easy! To adjust the spice to your taste simply reduce the amount of Madras curry powder and cayenne pepper. To take it a step further, you can even swap the Madras curry out for regular curry powder! Then just skip the cayenne pepper altogether. You can also add in half a can of tomato paste and an additional tablespoon of sugar. Doing so will also help to bring the heat down a notch.
- What Can I Use If I Don’t Have Any Sweet Smoked Paprika? You can substitute the sweet smoked paprika for regular paprika if you have it on hand. If not, feel free to just leave paprika out altogether.
- When Cooking This Dish Can I Just Add The Spices In With The Liquid Ingredients? A good portion of the flavor in this dish does come from toasting the spices in a dry pan. So if possible I wouldn’t skip that step. However, if you choose to I’m sure the curry will still turn out great!
Nutrition
Calories: 356kcal | Carbohydrates: 8g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 269mg | Potassium: 935mg | Fiber: 2g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
Find it online: www.sugarandsoul.co/madras-curry/