As we have been braving that winter coldness, we decided to make a spicy flavorful dish to warm up your taste buds. Chicken Madras will do just that. The spicy filled tomato sauce simmers slowly with the tender chicken breast to create a unique burst of flavor.

This dish hails from Southern India, originating during colonial times. On the spectrum of curries, this one is known for its spicy flavor profile and bold spices that include turmeric, chili powder, coriander, cumin and a variety of others. The sauce consists of a simple mixture of stewed tomatoes with onion, ginger and garlic.

Although this dish is typically cooked with meat, its origin come from a region that is typically vegetarian making the original preparation with vegetables.The dish isa extremely popular in the UK and can be made with chicken, lamb or beef. 

Fun fact: The name of the dish is after the city of Madras in India, now known as Chennai!

This dish is typically accompanied by Raita, a yogurt based Indian sauce that helps to cool down the flavors in the Madras. It can also be served alongside basmati rice and optionally, but not traditionally garlic naan to scoop up the excess curry. 

If you’d like to make this recipe for yourself, follow the steps below!


  1. In a pan over medium heat, add about two tablespoons of oil or ghee. Add the onion and allow to cook until translucent, about 2-3 minutes. 
  2. Next, add the garlic and ginger and cook until fragrant, about 1-2 minutes. 
  3. Add the plum tomatoes and begin to break them up with your spatula, making sure to create a chunky, yet smooth sauce. Cover and allow to simmer for about 5-7 minutes, stirring occasionally. 
  4. Add all the spices and mix thoroughly. Add the chicken and mix. 
  5. Cover and allow to simmer until the chicken is tender and the curry has a thickened consistency, making sure to mix occasionally to prevent the sauce from sticking to the pan.
  6. Squeeze the fresh lemon juice and top with freshly chopped cilantro or coriander. 
  7. Serve with your favorite side and a toasty piece of garlic naan.
  8. Enjoy!


  • 2 lb chicken breasts, chopped into bite-sized pieces
  • 2 tbsp olive oil or ghee
  • 1 28 oz can plum tomatoes, no salt added
  • 1/2 large white onion, finely minced
  • 1-inch nub of fresh ginger, finely minced
  • 3-4 garlic cloves, finely minced
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • Juice of 1/2 of a lemon
  • Fresh cilantro or coriander, finely chopped
  • Naan and rice, for serving (optional)

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