Madras Chicken Curry Recipe

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Servings: 4


Cost per serving $2.12 view details


  1. Dust chicken pcs with flour. Heat oil in large saute/fry pan till very warm.
  2. Cook chicken till browned. Remove chicken. Saute/fry onion and garlic till tender. Add in curry paste, salt, chili pwdr. Stir in yogurt and tomatoes.
  3. Add in chicken back in and coat well with sauce. Reduce heat to simmer, cover and cook 30-40 min. Serve over rice (make two c.) with the following condiments: raisins, sliced bananas, minced tomatoes, shredded coconut, minced green onions, minced peanuts and chutney. For the chutney, I use the mango/habanero Island sauce from "Warm Licks". The one with rum in it.
  4. Madras Curry Paste makes 1 1/2 c.
  5. Mix dry spices in a bowl. Add in garlic, ginger and sufficient vinegar to make a smooth puree. Heat oil in sauce pan till warm and add in spice mix. Reduce heat stirring constantly till oil starts to separate from the spices.
  6. Allow to cold and remove excess oil. Place in glass jar and store refrigerated. Keeps forever.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 330g
Recipe makes 4 servings
Calories 456  
Calories from Fat 251 55%
Total Fat 28.13g 35%
Saturated Fat 7.63g 31%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 272mg 11%
Potassium 1019mg 29%
Total Carbs 21.15g 6%
Dietary Fiber 7.9g 26%
Sugars 6.56g 4%
Protein 34.33g 55%
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