Chicken madras


It will take you only half an hour to cook this delicious chicken madras and serve it for dinner. A lightly spicy, well-seasoned curry with chicken and coconut, ideal for a weekday.

30 minutes 4 people Main course
Chicken madras


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  • 2 chicken breasts
  • 1 red onion
  • 3 garlic cloves
  • +/- 3 cm or a little over an inch of fresh ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon of ground cumin seeds
  • 1 teaspoon of ground coriander seeds
  • 2 teaspoons of turmeric
  • 1 can of tomatoes (400 gram)
  • 200 ml coconut milk (canned)
  • Salt
  • Sunflower oil or any other neutral oil
  • Crème fraîche or (thick) yoghurt as a side
  • Parsley or fresh cilantro for garnishing
  • Rice, naan, and green beans (from the frying pan) to serve on the side
Chicken madras ingredients
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Kitchen equipment

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  • Cutting board & chef’s knife
  • Fine hand grater
  • Medium-sized frying pan
  • Wooden spoon


30 minutes 4 people Main course

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Preparations – 10 minutes

Peel and finely chop the red onion and garlic cloves. Peel the ginger and grate it to add to your spice mix.

You may want to remove any extra fat or tendons from the chicken. Cut the meat into medium-sized pieces.

Chicken madras
Chicken madras

Finish the chicken madras – 20 minutes

Heat some oil in a frying pan, then cook the red onion and garlic for a few minutes until the onion turns translucent. Add the grated ginger, 1 teaspoon of chilli powder, cumin, coriander and 2 teaspoons of turmeric, and lightly cook everything to bring out the full aroma.

Add the chicken and cook everything for approximately 5 minutes on medium heat. Add the canned tomatoes, followed by the coconut milk, and let the sauce simmer and reduce for a little while.

Season the chicken madras with salt and – if wanted – more spices to your taste. Serve the dish with rice, naan, and green beans or another vegetable. Chop some parsley or fresh coriander and top the dish with fresh herbs. Enjoy!

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