Madras Chicken Curry

In this chicken curry we have used Madras curry powder which is a fiery blend of a medley of spices like coriander seeds, cumin seeds, mustard seeds, fennel seeds, some whole garam masala and dried red chillies. A powerhouse of flavour it enhances any dish it is added to.

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Madras Chicken Curry 1

Madras Chicken Curry

Main ingredients Chicken on the bone, Madras curry powder, Onions, Ginger-garlic-green chilli paste, Tomatoes, Tamarind pulp, Red chilli powder, Garam masala powder, Curry leaves, Green chillies, Coconut milk
Cuisine South Indian
Course Main course chicken
Prep time 10-15 minutes
Cook time 25-30 minutes
Serve 4
Taste Spicy
Level of cooking Easy
Others Non veg



  • 750 grams chicken, cut into 2 inch pieces on the bone
  • 2 teasoonps Madras curry powder
  • 3 tablespoons oil
  • 2 large onions, sliced
  • Salt to taste
  • 1 tablespoon ginger-garlic-green chilli paste
  • 2 large tomatoes, sliced
  • 1½ tablespoons tamarind pulp
  • 1½ teaspoons red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 sprig of curry leaves
  • 2 green chillies, slit
  • ¾ cup coconut milk
  • 2 tablespoons chopped fresh coriander leaves + for garnish
  • Steamed rice for serving


  1. Heat oil in a kadai, add onions and salt, mix and sauté till golden brown.
  2. Add ginger-garlic-green chilli paste, mix and sauté for 1 minute. Add tomatoes and saute on medium heat till tomatoes become pulpy.
  3. Add tamarind pulp and mix well. Add red chilli powder, turmeric powder, garam masala powder and 1 tsp Madras curry powder and mix well.
  4. Add curry leaves and mix well. Add chicken and sauté on high heat for 4-5 minutes.
  5. Add 1½ cups water and green chillies and mix well. Cover and cook on medium heat for 8-10 minutes or till chicken is done.
  6. Add coconut milk, remaining curry powder and salt and mix well. Add coriander leaves and mix well.
  7. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.