Madras Chicken Curry

For 4 people you need:

  • chicken pieces (i use chicken thighs, usually cheaper and very suitable for this undertaking) – say about 500 g (1 lb)
  • onions – one large, or two small, chopped crudely
  • carrot(s) – again, one large, or two small, sliced
  • apple(s)- as above, chopped
  • raisins – a handful
  • good curry powder – the amount and the heat you must adjust to the preferences of your intended revelers
  • a tablespoon-ish of tomato paste
  • chicken stock – say 300 ml (a good cup or more)
  • vegetable oil of choice

The successful balance of each contribution is really a result of practice. Some like it hot..

  1. Heat a bit of oil on deep frying pan – it must be big enough to hold, at the end, all the ingredients (except for the chicken)
  2. Sear the chicken pieces until it is lightly browned on all sides — you can do this in installments
  3. Put the chicken into a big heavy pot
  4. Remove most of the oil from the frying pan (throw out, drink or use otherwise).
  5. Fry onions until translucent
  6. Add curry powder, mix and heat
  7. Add a squeeze of tomato paste, mix
  8. Add chicken stock
  9. Add carrots, apples, raisins, salt to taste, bring the whole mixture to a boil.
  10. Add sauce to chicken pieces.
  11. Cover, let simmer for as long as possible (1-2 hours?).
  12. Serve with rice and parsley.


I usually cook it the day before, as the kitchen smells unnecessarily strongly while in process. The next day reheat in the oven or on the top, 45-minutes or so, depending on how big a pot.

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