Chicken Madras

Name: Chicken Madras
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 10½ oz Basmati Rice; 1½ tsp Salt; 1½ tbsp Vegetable Oil; 1 Onion; 4 cloves Garlic; 3¼ tbsp Ginger; 2 tsp Curry Powder; 2 tsp Ground Coriander; 1 tsp Cumin; ½ tsp Turmeric; 1 tsp Cayenne Pepper; 1 tbsp Tomato Paste; 14 oz Canned Tomatoes; 1½ lb Chicken Breast; 1 tsp Garam Masala; ½ Lemon; ½ oz Cilantro (optional)

By Eatpace

Chicken Madras is a hot British curry-house favorite with a spiced tomato sauce, served over basmati rice. The curry cooks while the rice simmers and rests.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 569; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Chicken madras in a red tomato sauce served with basmati rice and cilantro.

40 min

Method

7 steps 10 min prep · 30 min cook

Cook

Step 1. Bring Basmati Rice, most of the Water, and a third of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 12 minutes. Take off the heat and leave covered.
Step 2. Meanwhile, heat Vegetable Oil in a large skillet over medium heat. Add Onion and cook, stirring, until softened and golden at the edges, about 8 minutes.
Step 3. Add Garlic and Ginger and stir until fragrant, about 1 minute.
Step 4. Stir in Curry Powder, Ground Coriander, Cumin, Turmeric, Cayenne Pepper, and Tomato Paste. Cook, stirring, until fragrant and the paste darkens slightly, about 1 minute.
Step 5. Add Canned Tomatoes, the rest of the Water, and the rest of the Salt. Simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
Step 6. Stir in Chicken Breast. Cover and simmer gently, stirring occasionally, until the chicken is opaque with no pink inside, about 10 minutes. Uncover for the last few minutes if the sauce needs thickening.

Finish & serve

Step 7. Stir Garam Masala and Lemon into the curry. Fluff the rice and serve with the curry and Cilantro, if using.

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Tips

Good to know

Check the thickest chicken pieces with a thermometer; they should reach 165°F.

Swap it

For a less fiery curry, use half the cayenne.

Leftovers

Cool leftover rice promptly in a shallow container, refrigerate with the curry, and reheat thoroughly within 3 days.

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