Best Chicken Madras Curry Recipe - How to Make Homemade Chicken Madras
Spiked with freshly ground spices and soothed with rich coconut milk, this chicken madras curry is equal parts spicy, creamy, and downright delicious.
Keywords
- Indian
- dairy-free
- dinner
- gluten-free
- main dish
- nut-free
- poultry
- winter
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Cooking tools:
- Spice grinder
- Skillet
- Pot
- Stove
- Airtight container
- Refrigerator
Ingredients
- 2 dried red chiles (preferably chiles de árbol)
- 1 (3") cinnamon stick, broken into pieces
- 4 whole cloves
- 1 tbsp. coriander seeds
- 2 tsp. fennel seeds
- 1 tsp. black peppercorns
- 1/2 tsp. cumin seeds
- 1 (28-oz.) can whole peeled tomatoes
- 2 tbsp. ghee or vegetable oil
- 2 yellow onions, chopped
- 1 tsp. kosher salt, divided, plus more
- 2 green bird’s eye chiles or 1 serrano chile, seeded if desired, very finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp. finely chopped peeled ginger
- 2 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 1 (14.5-oz.) can coconut milk
- Cooked rice and fresh cilantro, for serving
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