Quick Chicken Madras
75% authentic · Indian-Inspired
A simplified and quicker version of Chicken Madras, using pre-made Madras curry paste for speed and convenience. It still delivers a flavorful, moderately spicy, and creamy tomato-based sauce, perfect for a weeknight meal.
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Ingredients
- Chicken breast, cut into cubes500g
- Onion, finely chopped1 medium
- Garlic paste1 tbsp
- Ginger paste1 tbsp
- Madras curry paste3-4 tbsp (adjust to taste)
- Crushed tomatoes400g
- Coconut milk200ml
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)1 tbsp
Steps
- 1
Cut chicken into bite-sized pieces. Season with salt and pepper.
- 2
Heat vegetable oil in a pan over medium-high heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- 3
Add garlic paste and ginger paste. Cook for 30 seconds until fragrant.
- 4
Stir in the Madras curry paste and cook for 1 minute, stirring constantly.
- 5
Add the crushed tomatoes and chicken pieces. Stir to coat the chicken. Cook for 5 minutes until the chicken is lightly browned.
- 6
Pour in the coconut milk. Bring to a simmer.
- 7
Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until chicken is cooked through. Stir occasionally.
- 8
Adjust seasoning with salt and pepper. Garnish with fresh cilantro.
