This classic Indian Restaurant Curry is Full of Fragrant Spices and Tender Pieces of Chicken
Madras curry, a dish that has become famous on British-Indian restaurant menus, is made from a rich tomato-based sauce with meat or vegetables and seasoned with a distinctive Madras spice blend. Madras is hot, warming, earthy and fragrant with aromas of star anise, cardamom and cloves.
The Origins of Madras
Madras curry powder is thought to have originated in the south Indian city of Chennai, formerly known as the city of Madras. It was sold to British traders as a ready-made ingredient to replicate the flavour of various Indian curry sauces that the British had come to love.
What is a Madras Spice Blend? (also known as Madras Curry Powder Blend)
It’s not possible to define the exact ingredients of a Madras spice blend, as each restaurateur creates his own unique blend. Recipes vary depending on the ratio of spices combined and, most importantly, the amount of chilled water added. What sets a Madras apart from other Indian spice blends is the all-important use of chilli. It has to be hot, otherwise it is not Madras.
How Spicy is a Madras Curry
Most restaurants offer three versions of curry to please almost everyone: mild, spicy, and very spicy (for those who love a bit of mouth-burn). Pre-mixed shop versions are widely available, but for the best results, making your own blend at home will produce a deeper flavour — and let you control how much chilli you add. Click here for Flaevors Madras Curry Powder recipe
What Does Madras Curry Taste Like?
Madras curry, whether chicken, lamb, beef, or vegetable-based, has a hot, warming spice profile with earthiness from cumin, herbal notes from curry leaves, and a floral touch from cinnamon, cloves, and cardamom. Some versions use tamarind to add a sweet-sour fruitiness, while others replace it with citrus, such as fresh lime or lemon juice. The addition of smoked paprika gives the dish a satisfying, subtly smoky depth.
Best Side Dishes for a Madras Curry
There are a few essentials that must be served with a curry – and beer isn’t optional, it’s an absolute must! Serve this Chicken Green Pepper Madras Curry with perfectly cooked, buttery basmati rice (Tilda basmati is highly recommended), poppadoms, garlic naan, lime pickle, mango chutney, and plenty of ice-cold beer. It’s the perfect Friday or Saturday night meal to keep you smiling through the weekend.
Recipe: Chicken Green Pepper Madras Curry
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Chicken Green Pepper Madras Curry
Ingredients
- Vegetable, sunflower or rapeseed oil
- One large onion, finely chopped
- 1 large green pepper
- 3 large garlic cloves, crushed
- 1 tbsp grated ginger, minced
- 2 green bird's eye chillies, finely chopped
- 1 tbsp tomato paste
- 400g tin tomatoes
- 200ml chicken stock
- 2 tbsp Madras curry powder, recipe here
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 500g skinless chicken thighs chopped into bite-size pieces
- 1 tbsp smooth mango chutney
- Juice of 1/2 lime
- 1 heaped tbsp of butter
- Optional: Coriander leaves to garnish
Instructions
- Chop the green pepper in half and remove the seeds and stems. Cut into medium-sized square pieces.
- Heat oil over medium-high heat and fry onions until soft and translucent.
- Add Green pepper slices to the pan and cook for 5 minutes until starting to soften.
- Turn the heat down slightly, add another splash of oil followed by garlic, 1.5 tablespoons of the madras curry powder, turmeric and smoked paprika. Stir spices around the pan for approx. 30 seconds until coated in oil and fragrant in smell.
- Add tomato paste. Cook down until darkened a little and sticky. Pour chopped tomatoes, stock, chicken pieces and green chilli into the pot and stir to combine. Bring to a boil, then reduce to a simmer, cover with a lid and cook slowly for 1 hour (stirring occasionally) until the sauce is thick and oily.
- To finish, stir in the mango chutney, minced ginger, and lime juice. Taste and adjust the seasoning with salt, if needed. In a small pan, melt 1 heaped tablespoon of butter together with the remaining ½ tablespoon of Madras curry powder. Let it sizzle for a few seconds until fragrant, then pour the spiced butter over the curry and stir it through.
- Serve madras curry with a side of basmati rice, popadoms, nam bread, yoghurt, coriander for garnish and ice-cold beer.
