Madras Chicken Curry

A flavorful and robust Indian chicken curry featuring tender chicken thighs simmered in a rich, spicy tomato-coconut sauce, served with fluffy basmati rice and warm naan bread.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.72/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• spicy
• stir-fry
• roast
• healthy

Ingredients

• 2 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon garam masala
• 1 can crushed tomatoes (28 ounce)
• 1 can full-fat coconut milk (13.5 ounce)
• 1 cup chicken broth
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 3 piece naan bread
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Season the 1 1/2 pounds chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the chicken in batches for 3-4 minutes per side, then remove from the pot and set aside.
2. Add the 1 large yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent. Stir in the 4 cloves minced garlic and 1 tablespoon grated fresh ginger and cook for 1 minute until fragrant.
3. Add 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon cayenne pepper. Cook for 30 seconds, stirring constantly, until aromatic.
4. Pour in the 1 can crushed tomatoes, 1 can full-fat coconut milk, and 1 cup chicken broth. Stir well to combine. Add the browned chicken back to the pot along with the remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
5. While the curry simmers, cook the 1 1/2 cups basmati rice: combine the rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed and rice is fluffy.
6. Stir 1/2 teaspoon garam masala into the curry. Taste and adjust seasoning as needed. Warm the 3 pieces naan bread according to package directions. Serve the Madras Chicken Curry over the fluffy basmati rice, garnished with 1/4 cup chopped fresh cilantro, with warm naan bread on the side.

Notes

This curry freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Leftovers stored in an airtight container will keep in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 657
• Protein: 35.7 g
• Carbohydrates: 77.2 g
• Fat: 23.7 g
• Fiber: 6.3 g
• Sodium: 1522 mg
• Saturated Fat: 12.9 g
• Sugar: 12.8 g
• Cholesterol: 96 mg