Quick Madras Chicken curry recipe is one of the popular chicken curry recipe with the quick and easy method of making spicy and semi dry-almost dry chicken curry.Chicken in its any form with Indian masalas gives a special taste. Especially this Madras chicken curry is spicy and can be made in just 30 minutes to suit rice or even snack.

We make chicken often at home and a week without it is like so boring. We experiment different recipes each week and i keep posting them all in my website after my DH approval. Of course, the rejected ones go another round of sampling again. 🙂

Some of my favorite chicken recipes:

snack recipes like chicken keema balls, rava chicken fry, chicken crispy tenders, Chicken kari dosa

authentic curries like Arachuvitta chicken curry,  nadan podi chicken curry, almond chicken

Fry recipes: Kerala pepper chicken fry, dark chicken fry, Green chilly chicken, dragon chicken, Chicken pickle, Chicken ghee pepper roast, pepper chicken fry, tandoori chicken

Jk’s Special chicken recipes: Tapioca chicken, Orange chicken, herb chicken

Regional chicken recipes: Andra chilly chicken, Chicken pallipalayam, Salem chicken salna, erode chicken perattal, erode thanni kulambu, chicken chinthamani, pollachi chicken kulambu, allepy chicken curry

Quick Madras Chicken curry recipe – pictorial directions

Get all your ingredients ready

Heat oil, drop in green chilli, red chillies and curry leaves. saute for half a minute After half a minute, goes in ginger garlic paste and chopped onionsFry for a minute until translucentAdd chopped tomatoes and saute againclose and cook for a couple of minutes in medium flame until tomatoes are well cooked and mushyAdd all the spice powders. Chilli, turmeric, coriander, garam masala, cumin powder and pepper powder.

• We are adding green chillies, red chillies, chilli powder and pepper powder for spice. So look out if you wanted to reduce the spice level.

Fry until masalas are mixed and oil leaves outNow goes in chicken pieces and salt.

Mix well, close and cook in simmer without adding any water for 20-25 minutes.

• Water leaving out from chicken itself is sufficient to get cooked. Check for water in between and stir it.For seasoning:
• Crush garlic with the help of your palms or with help of tumbler. crushing it induces awesome flavor to the seasoning oil.
• Heat oil, splutter curry leaves and crushed garlic.
• Curry leaves will turn crisp and garlic will get browned slightly by then (need not remove skin from garlic)
• Add the seasoning to the cooked chicken and mix well.

Quick Madras Chicken curry recipe