Chicken Madras Curry
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!
Servings: 4 people
Calories: 355kcal
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.
Nutrition
Calories: 355kcal | Carbohydrates: 8g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 270mg | Potassium: 929mg | Fiber: 1g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg