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Meat, South and Southeast Asian

Chicken Madras with rice

Chicken Madras with rice is a fiery South Indian curry made with chicken thighs simmered in tomatoes, coconut milk, and tamarind, served over basmati rice. This easy recipe takes 55 minutes and serves 4 for €3.00 per person. The key is balancing the chili and tamarind, since the tamarind alone already brings a lot of character to the sauce.

For anyone who likes it hot, Chicken Madras, a South Indian curry with chili, tamarind, and coconut, served with basmati rice.

Chicken Madras with rice
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Chicken Madras gets its strength from a well balanced trio, Madras curry powder for heat, tamarind for the tang that wakes everything up, and coconut milk to soften the edges. The sauce clings to the chicken without drowning it, with a little crackle from the mustard seeds popped in hot oil. It's a curry with real character without being overwhelming, as long as you adjust the chili to your table.

This is the kind of dish that breaks up a routine of mild curries, perfect for an evening when you want a bit more heat without any complicated cooking. The boneless chicken thighs stay tender even after simmering, which makes this an easy recipe to pull off even on a weeknight. With basmati rice soaking up the sauce, kids who already enjoy a little spice will love it too.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 800 g

Fruits and vegetables

  • Onions 2
  • Garlic 4 cloves
  • Fresh ginger 30 g

Pantry

  • Crushed tomatoes 200 g
  • Coconut milk 20 cl
  • Tamarind paste 1 tbsp
  • Basmati riceoften in the pantry 300 g
  • Chili powderoften in the pantry 1 tsp
  • Madras curry powderoften in the pantry 2 tbsp
  • Mustard seedsoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Sizzle the mustard seeds in hot oil, add the sliced onions, and cook until golden. 10 min

    Cover the pan once the seeds start popping, they splatter.

  2. Add the garlic, ginger, Madras curry powder, and chili powder, and let them bloom for a minute. 2 min

    Stir quickly, the spices burn fast.

  3. Add the chicken cut into large cubes, let it brown, then pour in the tomatoes. 8 min

    Let the chicken get well coated in spices.

  4. Add the tamarind, coconut milk, salt, and a bit of water, then let it simmer covered. 25 min

    The sauce should coat, not swim.

  5. Cook the basmati rice and serve. 12 min

    Finish with a bit of fresh cilantro.

Our tips to get it right

  • Cook the spices over low heat as soon as you add them, they release their aroma within a minute but burn just as fast and turn bitter.
  • Taste the sauce before serving, tamarind varies in tartness from brand to brand, so thin it with a splash of water or coconut milk if it tastes too concentrated.
  • Cut the chicken into even cubes so it cooks evenly during the 25 minute simmer.

The variations

  • Swap the chicken for peeled shrimp, added only in the last 5 minutes so they don't turn rubbery.
  • For a vegetarian version, replace the chicken with chickpeas and diced potatoes, simmering a bit longer until tender.
  • For kids who are sensitive to spice, cut the chili powder in half and serve extra Madras curry powder on the side for adults.

What to serve it with

  • Naan or chapati for scooping
  • Cucumber raita to cool things down
  • Spiced tea or lemon water

Storage

Chicken Madras keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to 2 months, without the rice. Reheat gently over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I substitute the tamarind paste?

If you don't have any, a squeeze of lemon juice with a pinch of sugar gives a similar tang. The flavor will be slightly less deep, but the curry will still be balanced.

Can this curry be made ahead?

Yes, it's actually recommended, the sauce develops more flavor after a night in the fridge. Just reheat it gently over low heat and serve with freshly cooked rice.

Is Madras curry very spicy?

It's hotter than a mild curry, but you can control the heat through the separate chili powder. Reduce the amount if you're cooking for kids or sensitive palates.

Can I use bone-in chicken thighs?

Yes, but plan for a bit more simmering time so the meat pulls away easily. Debone it just before serving if you prefer boneless bites.

How long does it take to make a Chicken Madras, a fiery South Indian curry with tamarind and coconut, served with basmati rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Chicken Madras, a fiery South Indian curry with tamarind and coconut, served with basmati rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chicken Madras, a fiery South Indian curry with tamarind and coconut, served with basmati rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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