Madras Chicken Curry Recipe

Madras Chicken Curry picture


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Chicken joints4
 Oil4 Tablespoon
 Onions2 , chopped
 Flour1 Ounce (25 Gram)
 Curry powder2 Tablespoon (Or More To Taste)
 Chicken stock/Stock made with a stock cube1⁄2 Pint (250 Milliliter)
 Mango chutney2 Tablespoon
 Sultanas1 Ounce (25 Gram)
 Eating apple1 , cored and chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 326 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 1.8 mg

Sodium 298.8 mg12.4%

Total Carbohydrates 34 g11.2%

Dietary Fiber 5.9 g23.5%

Sugars 15 g

Protein 10 g19.6%

Vitamin A 1.9% Vitamin C 13.3%

Calcium 6.1% Iron 16.6%

*Based on a 2000 Calorie diet


1) Heat oil in a skillet and deep fry the chicken pieces on all sides till they turn golden brown.
2) Put the chicken in a bowl and remove skin and bones. Cut the meat into small chunks. Keep aside.

3) In the remaining oil add onions and fry till soft.
4) Add flour and curry powder to it stirring continuously for a minute.
5) Gently pour in stock mixing with the contents. Boil and simmer on low heat until it thickens.
6) Gradually add chutney and seasoning to it.
7) Add the chicken and cook covered for 30 minutes till the meat is well cooked.
8) Add the sultanas and apple, cook for further 5 minutes.

9) This chicken dish is a great combination with boiled rice. To be a bit more creative, add lemon wedges, sliced banana dipped in lemon juice, yogurt and cucumber raita, sliced egg, fried poppadum, cucumber and tomato mix, mango chutney and peanuts.

If you want to make the curry spicy and hot, add more curry powder to it. This curry can be freezed in an airtight container and kept for future use. Before serving add the contents to a nonstick casserole and reheat in oven at 170°C, 325°F. Gas Mark 3, for 40 minutes.