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The Curry House Cookbook

chicken madras
recipe version 1.3
version 2.0 is now available
see The Curry House Cookery Book


This is a hot, simple curry. Watch out for the whole dried chillies though - they heat up the dish slowly so don't adjust the chilli level too soon (unless you're a Chile-Head, in which case add a few more !!)


  • 2 tablespoons vegetable oil or ghee
  • 2 chicken breasts, skinned and cut into 1 inch cubes
  • 6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
  • half teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • half a batch of Basic Curry Sauce
  • salt to taste
  • 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
  • half teaspoon garam masala
  1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
  2. Heat the rest of the oil in a heavy saucepan over a moderate heat.
  3. Add the whole dried chillies and fry until they start to swell.
  4. Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
  5. Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
  6. 10 minutes from the end add the garam masala and fenugreek leaves.
  7. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.

©David Smith 1996-2004

© 1996 - 2004 David W Smith
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