Yummy 10-Ingredient Recipe for Chicken Madras Curry
10-ingredient Chicken Madras Curry is a beautifully balanced blend of spices and tender chicken. Easy and quick enough for a weeknight and go fast or slow. Make it on the stovetop or your slow cooker!
Gather all your ingredients together and place a couple of tablespoons of water in a glass beside your cooktop.
For either cooking method, cut small chicken thighs into thirds, or large, into 4ths. If cooking on the stovetop, cut chicken breasts into 1 1/2-inch pieces. However, if using the slow cooker, keep chicken breasts whole.
Heat the coconut oil in a wok or dutch oven over medium-high heat. Turn the heat down to medium and add the onion and salt. Cook for 8 to 12 minutes until the edges turn golden brown.
Stir in the ginger garlic paste. Sauté for 1 to 2 minutes or until the paste no longer smell raw.
Add the Madras curry powder, Kashmiri chili powder, and garam masala. Sauté for 1 minute, adding a tablespoon of water if the masala is sticking to the bottom of the pan.
Add 1 1/2 tablespoons of water to the tomato paste and add to the pan. Cook for 1 minute. (See Notes if using sauce or purée.) Stir in the coconut milk and paprika, if using.
STOVETOP COOKING INSTRUCTIONS
Turn the heat up to medium-high and stir in the chicken. Bring to a simmer and cover the pan. Turn the heat down to low, or whatever temperature keeps the masala cooking at a very low simmer.
Allow to cook for about 20 minutes or until the chicken is cooked through and tender. NOTE: For chicken breast, start checking at the 12-minute mark. The temperature for chicken thigh meat is best at roughly 175°F (80°C), and for chicken breast 160F (70°C).
SLOW COOKER INSTRUCTIONS
Transfer the sauce mixture to your crockpot. Nestle the chicken into the sauce and cover. Cook on low for 3 to 4 hours, or until the chicken thigh registers 175°F (80°C) or the chicken breast 160F (70°C).
Remove chicken from slow cooker and cut into 1-inch pieces. Stir it back into the slow cooker. See Notes below for a thicker sauce.
FINAL TASTING
Stir in the lemon juice and taste for salt (I usually find I need to add a pinch or two more salt), heat, and acid levels. Serve with a sprinkle of cilantro, and eat with rice or your favorite flatbread. This curry freezes very well in an airtight container for up to two months.
Notes
If using chicken breasts:
Stovetop: Start checking at the 12-minute mark for doneness so as not to dry out the meat.
Slow cooker: Please note that cooking the chicken breasts whole, and then cutting them after they are cooked, helps prevent the meat from drying out. Begin checking in 2 1/2 hours for doneness.
Slow cooker sauce: If find the sauce a bit thinner in the slow cooker than on the stovetop. If you want a thicker consistency, simmer the sauce on the stove while you are cutting up the chicken. Stir in the chicken when done.
If using tomato sauce or purée: Add to the curry in place of tomato paste but you will need to cook it longer to remove the raw, acidic taste of the tomato. Over medium heat, simmer for 4 to 5 minutes until the sauce thickens and the oil begins to glisten on the surface.
If buying Madras curry powder: I have tried Swad Madras chili powder. It was good but not as complex as my blend, however, it was great in a pinch. Frontier Co-op's Curry Powder with Coriander, Turmeric, and Mustard. isn't called Madras curry powder, however, the ingredients were similar and it made a good substitute. Also very good is the Sun Brand Madras curry powder, which was flavorful but needed a bit of extra Kashmiri chili. Spicewalla's Madras blend up next!