Indian Restaurant Style Madras Curry
Indian Recipes

Indian Restaurant Style Madras Curry

Pan
serves 4

This restaurant-style Madras curry is rich, fiery and full of classic spice flavour, built from browned onions, garlic, ginger, tomatoes and Kashmiri chilli.

Use chicken thighs for a reliable home version, then serve with basmati rice, naan and plenty of fresh coriander.

CurryDinnerSpicy
20 mins prep35 mins cook55 mins total

  1. Heat the oil in a large pan over medium heat. Add the onions and cook for 10–12 minutes until deep golden.

  2. Add the garlic and ginger paste and fry for 2 minutes until fragrant.

  3. Stir in the cumin seeds, ground coriander, turmeric, chilli powder and garam masala. Fry for 1 minute, stirring so the spices do not catch.

  4. Add the diced chicken and cook for 5 minutes until coated in the spice mixture and lightly coloured.

  5. Add the tomatoes and water, bring to a simmer, then cook for 25–30 minutes until the chicken is tender and the sauce has thickened.

  6. Season with salt, adjust the chilli to taste, and garnish with fresh coriander before serving with rice or naan.

Keep cooking

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