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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
55 mins
Cal/Serv:
615
If you love spice, you’ve got to try this chicken Madras recipe. Spiked with a potent blend of freshly ground spices and soothed with rich coconut milk, this chicken curry is equal parts spicy, creamy, and downright delicious.
Although it’s named for the south Indian city of Madras (modern-day Chennai), Madras curry actually originated in British restaurants. When the British colonized India, they brought the spices back to England, often using them to create versions of traditional Indian dishes that were more suited to the British palate. Madras curry, so named because it was hot as the desert city of Madras, was known for its spicy flavor profile and brick red color, which came from the combination of tomatoes and chiles used.
The spices in a Madras curry vary depending on the recipe. Taking inspiration from Madhur Jaffrey and Raghavan Iyer, our version contains coriander seeds, fennel, black peppercorns, cumin, cloves, and cinnamon, which are toasted whole in a dry pan before being finely ground and added to the curry. Note that because the spices have been dry toasted, their flavor has already been activated and so they can (and should!) be added straight to the sauce instead of being sautéed with the onions, garlic, ginger, and green chiles.
Like most curries or stews, the flavor in this chicken Madras will continue to develop and deepen with time. Stored in the refrigerator in an airtight container, it should last for 3 to 5 days.
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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
Directions
- Step 1In a medium skillet, combine red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin. Toast over medium heat, tossing occasionally, until fragrant and a shade darker in color, 3 to 4 minutes. Transfer to a small bowl and let cool completely, then grind to a powder in a spice mill or with a mortar and pestle.
- Step 2Pour tomatoes with their juices into a large deep bowl. Using clean hands, tear tomatoes into 3 to 4 pieces each.
- Step 3In a large pot over medium heat, heat ghee. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown around the edges, 8 to 10 minutes. Add green chiles, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more.
- Step 4Add chicken and 1/2 teaspoon salt and stir to combine, then stir in spice blend, torn tomatoes with their juices, and milk. Bring to a boil over high heat, then reduce heat to medium-low and simmer until chicken is cooked through and sauce has thickened, 10 to 15 minutes; season with salt, if needed.
- Step 5Divide rice among plates. Spoon chicken and sauce over. Top with cilantro.
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