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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!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, madras, madras curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 fresh green chillies, thinly sliced
  • Pinch sea salt
  • 2 teaspoons vegetable oil
  • 80 millilitres curry broth (for the first stage)
  • 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
  • 80 millilitres curry broth (for the second stage)
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the third stage)
  • 1 teaspoon fresh lemon juice or lemon dressing
  • 1 fresh lemon slice

Instructions

  • 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.
  • 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.
  • 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.