Rich, fragrant, creamy and so delicious, my take on an Authentic Madras Chicken Curry has all the traditional flavours and aromas of Bombay without a lot of the fuss by using our super-handy Curry Bombay Madras blend. This blend is mild in heat, but I like to add a chilli in for a little extra kick; you can leave that out to keep it medium or even add more or some chilli powder if you like it a little hotter.
I like to serve this alongside some fluffy basmati, a mango chutney and tangy plan yoghurt.
Spices used in this recipe
Curry Bombay Madras – Med
Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend is quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour. It is generally prepared with coconut milk to give a mild and sweet curry.$3.45
Place a heavy-based pot on a medium heat. Add your oil in, followed by your onion and a pinch of salt and saute until soft and translucent, about 3-4 minutes. Add in your garlic, ginger, chilli and Madras powder and saute until fragrant, about 1 minute.
Add your chicken pieces in and toss to coat in the spices. Saute until the chicken turns opaque and starts to brown slightly, about 3 minutes.
Add in the tomatoes and coconut milk and bring to a simmer. Leave simmering on a low heat for 30 minutes. It will become deeper in colour, super fragrant and the meat will be nice and tender.
Serve with fluffy rice, your favourite chutney and plain yoghurt and enjoy!