Warm spices, coconut milk, and tender chunks of chicken combine to turn this spicy Chicken Madras Curry recipe into an easy weeknight dinner. Ready in under an hour!

In the past few years, I’ve begun to discover just how much I love Thai and Indian cuisine. It wasn’t something we enjoyed often while the boys were young but now that they’re older and more open to flavors and spice, I’ve really loved trying different recipes like coconut chicken curry and butter chicken. This madras curry recipe is my most recent foray into Indian cooking and it might just be my favorite yet!
Why I Love This Madras Chicken Recipe
This madras curry is quickly becoming one of my favorite dinner recipes. Here are a few reasons why.
- Spicy flavor. Madras curry is definitely on the spicier side, which I love. The added spices, like cayenne, cinnamon, and ginger, also add to this warm and spicy flavor. Of course, there are ways to tone down the heat, which I’ve included below – but if you love spice, this is the recipe for you!
- Ready in an hour. From start to finish, this madras curry recipe comes together in under an hour. Most of the time is simmer time too, so the hands-on time is quite limited.
- Easy to customize. Like any curry, this madras curry is pretty easy to customize. I’ve included ideas for how to make it less spicy and vegetarian below.
Madras Curry vs Regular Curry
Madras curry is a specific type of curry that originates from South India. It is significantly spicier than regular curry, with tangy and citrus undertones. It’s made with chili peppers and/or paprika, which is part of the reason for the added heat.
Recipe Ingredients
Besides the madras curry powder, this recipe is made with a handful of spices, coconut milk, and chicken. Scroll down to the recipe card below for the exact measurements.
- Oil – Vegetable oil or similar neutral oil for sauteing the aromatics and spices.
- Onion & garlic – Aromatics for added flavor.
- Madras curry powder – As noted above, madras curry powder is a specific curry powder that’s on the spicy side. This recipe can be made with regular curry powder.
- Spices – Ginger, chili powder, sweet smoked paprika, pepper, cinnamon, cloves, and a pinch of cayenne also season this curry. If you can’t find sweet smoked paprika, regular paprika will also work. Since it’s such a small amount, it can also be omitted completely.
- Sugar – Helps to balance the spicy flavors in the dish.
- Diced tomatoes – Do not drain them as the juice is needed for the curry.
- Coconut milk – Adds a rich creaminess to the curry sauce. It also helps to balance some of the heat.
- Chicken – I used chicken breasts cut into chunks. However, you can just use about 1 pound of any kind of chicken meat. If you are using leftover chicken, just add it near the end so it is able to heat through.
How To Make Madras Curry
The hands-on time for this curry is minimal. It comes together in just a few steps. The printable version of the instructions can be found in the recipe card below.
- Cook the aromatics and spices. Heat the oil over low heat. Cook the onion for 5 minutes, until translucent, then add the garlic and cook for another 5 minutes. Stir in all the spices and continue cooking for 5 more minutes. It should simmer and bubble but be sure to stir occasionally.
- Add the liquids. Increase the heat to medium. Stir in the tomatoes and coconut milk. Simmer for 15 minutes.
- Add the chicken. Stir in the chicken pieces to coat them. Cover and cook for 10 minutes then remove and cook for a final 10 minutes.
Can I Make This Less Spicy?
Absolutely. Madras curry is pretty spicy but there are ways to adapt this recipe to make it a bit milder. First, you can opt to use regular curry instead of madras curry powder. I’ve tested it this way and it still tastes great! Second, you can omit the cayenne pepper. Other options include adding a half a can of tomato paste and an additional tablespoon of sugar to bring down the heat.
Tips & Variations
Here are a few things to keep in mind as you make this madras curry recipe.
- Toast the spices. Part of the flavor of this curry dish comes from toasting the spices in a dry pan vs just adding them with the liquids. That step can be skipped but, in my opinion, it’s worth the extra 5 minutes.
- Add more oil if needed. If the mixture of garlic, onion, and spices becomes too try, add a bit more oil.
- Other meat options. Beef and lamb could also be used in this recipe. Just swap the chicken for about a pound of either meat. The cooking time may need to be adjusted slightly.
- Make it vegetarian. Make this a meatless curry by substituting chickpeas, squash, potatoes and cauliflower or any combination of them for the chicken.
- Let the sauce simmer. It’s important to let the sauce simmer for a full 15 minutes. Not only does this give the mixture a chance to thicken, it ensures that’s a robust flavor in every bite.
Serving Suggestions
I usually serve madras curry with a side of homemade naan bread. Steamed or saffron rice is another good option. Anything that will soak up all the delicious liquid left in the bowl!
How To Store Leftovers
- Fridge. Refrigerate leftover madras curry in an airtight container for up to 4 days.
- Freezer. Leftovers can also be frozen in an airtight container in the fridge for up to 3 months. Thaw overnight in the fridge.
More Easy Dinner Ideas
Chicken Madras Curry
Ingredients
- 2 Tablespoons vegetable oil
- 1 medium onion diced
- 4 cloves garlic pressed or minced
- 1 Tablespoon madras curry powder
- ½ teaspoon ginger
- ½ teaspoon chili powder
- ½ teaspoon sweet smoked paprika
- 1 Tablespoon sugar
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- Pinch of cayenne
- 1 28-ounce can diced tomatoes don’t drain
- 1 14-ounce can coconut milk
- 4 chicken breasts cut into chunks
Instructions
- Heat oil in a dutch oven on low heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for another 5 minutes. Add all spices and cook for another 5 minutes. (if this mixture becomes dry as you are combining, you can add a bit more oil) Allow this to simmer and bubble for a minute while occasionally stirring.
- Raise heat to medium. Add diced, undrained tomatoes and coconut milk to your pan and stir together with spices. Allow this to simmer for 15 minutes. The liquid will thicken quite a bit.
- Add chicken pieces and stir to coat them. Cover the pan and cook for 10 minutes. Then remove the cover and cook for another 10 minutes.
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