Spicy Easy Chicken Madras Curry

Ingredients

• 2 tablespoon vegetable oil or ghee 
• 1 red onion, chopped
• 2 tablespoon fresh cilantro, chopped (plus extra for garnish)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes or tomato puree
• 1 can (14 oz) unsweetened coconut milk
• 2 tablespoon madras curry powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp kashmiri chili powder (or cayenne pepper for extra heat)
• 1 lb skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
• 1 tablespoon lemon juice

Instructions

1. Heat a large Dutch oven or saucepan over low heat. Add the ghee or oil, followed by the chopped onion, cilantro, garlic, and ginger. Sauté for 3-5 minutes until the onions are soft and fragrant.

2. Stir in the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Cook for 2 minutes, stirring frequently, until the spices release their aroma.

3. Increase the heat to medium, then add the canned tomatoes and coconut milk. Stir well and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.

4. Add the chopped chicken pieces to the simmering sauce. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.

5. Sprinkle freshly chopped cilantro over the curry. Stir in the lemon juice just before serving for a refreshing tang.

Serve this rich and aromatic Chicken Madras Curry with fluffy Basmati rice and warm, crispy naan to soak up the vibrant sauce. Pair it with a cooling glass of iced chai tea and a refreshing green chutney salad for the ultimate feast. For a milder version, adjust the chili powder to taste or try swapping chicken with chickpeas and potatoes for a vegetarian twist. Enjoy the bold, authentic flavors of Madras right from your kitchen!