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Hot Chicken Madras

Updated on August 21, 2012

Delicious chicken curry with coconut and tomato

Here's a really tasty curry recipe if you like your curries on the fairly hot and spicy side! Chicken Madras is one of the bestsellers in UK Indian restaurants and takeaways - hot but not too hot, and this recipe incorporates coconut and tomatoes for a lovely sweet flavor, to offset the handful of chilies which make it hot, hot, hot!

By the way, if you like your curry a little milder, you can add less chilies, or try out my Easy Chicken Curry recipe.

Introduction

According to Camellia Panjabi in her excellent book 50 Great Curries of India, the standard Madras curry you can find in restaurants all over the UK cannot be found anywhere in Madras, India.

It is such a common curry in the UK though that I thought I'd publish a version here - especially as some people are 'chili-heads' and like their curries quite hot.

Of course, you don't have to go wild with the chilies in this recipe - most Madras-style recipes I have seen include coconut and tomato, and that is the distinctive flavor to aim for. Adjust the heat to your own requirements.

Ingredients

80g desiccated coconut (or try grated fresh coconut)

400g tin of chopped tomatoes

2 tbsp finely chopped fresh ginger

2 tsp black mustard seeds

2 large onions

5 cloves of garlic

6 fresh green chilies

1 tbsp cumin powder

1 tsp turmeric powder

2 tsp coriander powder

2 tsp chili flakes

2 tsp hot paprika

12 curry leaves

4 chicken breasts, diced

125 ml water

2 tbsp chopped fresh coriander (cilantro)

Fry the onions and garlic

Add lots of chili

Slice one of the onions and fry it in hot oil along with crushed garlic. It is important to pay careful attention to getting some color onto the onions without burning them.

As soon as the onions begin to brown, add the coarsely chopped chilies and continue cooking until the ingredients are soft and the onion golden brown.

Blend coconut with tomatoes

And lots of ginger

While the onion, garlic and chilies are cooking, blitz together the coconut, chopped tomatoes (including the juice) and ginger, in a food processor.

If you can get hold of some tamarind concentrate, this is a nice ingredient to add (1 tbsp) that I have tried in the past.

Add the spices

Stir until fragrant

Once the onions are nicely golden brown, add the cumin, turmeric, coriander powder, chili flakes and hot paprika, and then stir to combine all the ingredients, cooking until fragrant.

Add the chicken

And the coconut mixture

Add the diced chicken and stir to coat in the spicy onion mixture.

Add the curry leaves, water, and coconut mixture. Then blitz the second onion in the food processor and add this to the curry.

Bring to the boil and simmer, covered, for 1 hour, stirring occasionally.

Chicken Madras - Spicy and hot!

5 minutes before the end of cooking time, throw in 2 tbsp roughly chopped fresh coriander (cilantro) and stir.

Serve with plenty of boiled rice, or naan bread. Absolutely delicious!

Curry cookery - Treasure trove of curry recipes

Do you have any curry comments? - Like it hot? Or a little milder?

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    • vincente lm profile image

      vincente lm 5 years ago

      Hmm .. looks to yummy! We are actually cooking some tonight.

    • vincente lm profile image

      vincente lm 5 years ago

      Hmm .. looks to yummy! We are actually cooking some tonight.

    • profile image

      GastroStu 6 years ago

      Very nice looking recipe, I think I'll give this one a go :)

    • ArtSiren LM profile image
      Author

      ArtSiren LM 6 years ago

      @Anneio: Oops! Yes. They are the first ingredient to go in the pan. Get your cooking oil hot, add the mustard seeds and stir them until they start to 'pop'. Then add the onions to get them browned, and follow the rest of the recipe. That should do it! LOL.

    • profile image

      Anneio 6 years ago

      Can you please tell me when and where you add the 2 tsp of mustard seeds that are listed in the ingredients!

    • dirtysaffa profile image

      dirtysaffa 6 years ago

      I love it spicy, I'm going to cook this one next weekend at a dinner party. Thanks for posting!

    • profile image

      mason118 7 years ago

      Tryed this a few times, tasty..

    • clouda9 lm profile image

      clouda9 lm 7 years ago

      My mouth is watering thinking about all the spicy, pungent flavors in this Hot Chicken Madras dish. Thanks for the share here on Squidoo.

    • profile image

      anonymous 8 years ago

      Grat lens! 5 *'s

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Nicely done, focused lens. Blessed.

      Welcome to the Culinary Favorites From A to Z group. Your lens is being featured in the 'C is for Chicken' section. Don’t forget to come back and add your lens to the link list so that it will appear on the group page!

    • Sniff It Out profile image

      Sniff It Out 8 years ago

      I think that curries are my favourite thing to cook, I have made a chicken keema whilst snowed in today, had I seen this lens first I may have tried your recipe, it sounds fantastic.

      Welcome to The Cooks Cafe group.

    • RuthCoffee profile image

      RuthCoffee 9 years ago

      Looks and sounds great, I was afraid there would be ingredients I couldn't find but actually it's pretty basic. Thanks!