Madras: Quick Chicken Curry

This quick and easy chicken curry is full of madras curry flavor and can be on the table in just 30 minutes.

Madras: Quick Chicken Curry

I love Indian food. Love! It comes from being British and growing up with a heavy Indian influence in the UK. When I made my first Indian recipe for the blog, back in 2013 it was chicken tikka masala. It was an instant hit and is still one of my most popular dishes to this day.

What I love about this quick and easy chicken madras is that it has a rich, depth of flavor that tastes like it cooked for hours. The garam masala that is the spice base and main flavor for the dish is mild and slightly sweet. Garam masala is complex combination of many spices that include cardamom, coriander, fennel, fenugreek, nutmeg, cinnamon, the list goes on. This is why this is an amazing spice blend and allows you to achieve a wonderfully flavorful curry.

Madras: Quick Chicken Curry

Call me a wimp, but I do like a mild curry. There have been many times I’ve eaten an Indian curry and suffered through eating because it has been so spicy I can’t taste the food because my mouth is on fire. To spice up this madras, all you have to do is add a teaspoon of hot chili powder.

Whenever I see an authentic Indian dish being made, the cook always toast the spices in a dry pan as the first step of the recipe. This brings out the flavors and takes away any raw taste that they may bring to the dish.

Madras: Quick Chicken Curry
Prep Time
Cook Time
Total Time
This quick and easy chicken curry is full of madras curry flavor and can be on the table in just 30 minutes.
Recipe Type: Main
Serves: 4 servings
  • 2 teaspoons garam masala
  • 3 tablespoons vegetable oil
  • 4 skinless, boneless chicken breasts cut into large chunks
  • 1 medium onion, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon turmeric
  • 1 tablespoon tomato paste
  • 1 14-ounce can diced tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 14-ounce can unsweetened coconut milk
  • Fresh cilantro, chopped
  1. To a large sauté pan add garam masala over low heat and toast. Remove.
  2. Add 2 tablespoons oil to the pan over medium-high heat.
  3. Add the chicken pieces and cook until slightly brown. Remove from the pan and set aside.
  4. To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened.
  5. Add garlic and ginger, stir. Stir in garam masala and turmeric.
  6. Add tomato paste, stir. Add diced tomatoes and mix well.
  7. Add the chicken pieces, salt pepper and coconut milk. Cover with a lid and simmer for 10 minutes. After 10 minutes, remove lid and simmer for 10 more minutes.
  8. Serve garnished with chopped cilantro.


Janette Fuschi

Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.

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