Chicken Madras Curry (Indian Takeaway Style)

Recreate a fiery Indian restaurant classic with this takeaway style chicken madras curry recipe. Hot with both fresh chillies and chilli powder, it’s a spicy one!

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For those who prefer their curry on the hotter side, this classic Indian takeaway style chicken madras curry is sure to please. This recipe uses Indian restaurant style curry broth, as well as a combination of fresh green chillies and hot red chilli powder for fiery heat. The resulting curry sauce is full of flavour with a strong kick.

Ingredients For Indian Takeaway Style Chicken Madras Curry

This easy chicken madras curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including garlic ginger paste, fresh green chilli and red chilli powder to make a deliciously hot curry sauce. With tender chicken for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Fresh Green Chillies
• Sea Salt
• Vegetable Oil
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Hot Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Fresh Coriander Leaves
• Cooked Chicken For Curry Dishes
• Fresh Lemon Juice or Lemon Dressing

How To Make Indian Takeaway Style Chicken Madras Curry

Making this chicken madras curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste with salt. Next, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, hot chilli powder and other flavourful ingredients. More curry broth is added, along with cooked chicken, and the sauce is simmered until rich and delicious. Finally, the madras sauce is finished with fresh lemon juice or lemon dressing and it’s ready to serve.

Step 1: Make Chilli Paste

In a pestle and mortar, add 2 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli cplashback!). Add 2 teaspoons vegetable oil, mix and set aside.

Step 2: Make Madras Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon hot red chilli powder, 1 teaspoon dried fenugreek leaves (methi), 1 small handful fresh coriander leaves, finely chopped and another 80 millilitres curry broth. Add 1 portion cooked chicken for curry dishes and the prepared green chilli paste, mix well and simmer for 2 minutes.

Step 3: Simmer Madras Curry

Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Add 1 teaspoon fresh lemon juice or lemon dressing and mix well once more. Transfer the chicken madras curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Chicken Madras Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the madras curry sauce becomes thick too quickly (or if you like more madras curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style chicken madras curry recipe. If you do, let me know in the comments how it went!

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Indian Takeaway Style Chicken Madras Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use chicken tikka to make chicken tikka madras curry instead?
You can definitely use cooked chicken tikka pieces in this recipe to make a takeaway style chicken tikka madras curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with chicken madras curry?
This hot curry is delicious with pilau rice and plain chapati.

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Do you like this Indian takeaway style chicken madras curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make chicken pakora, garlic mushrooms, South Indian garlic chilli curry, basmati rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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