Madras Chicken Curry Prepared with India Madras Infused Olive Oil Blend

Tender chicken, golden onions, tomato paste, coconut milk, and a bright finish of cilantro build a curry with deep color and a rich, spoon-coating sauce. India Madras Infused Olive Oil Blend folds coriander, turmeric, cumin, fenugreek, garlic, ginger, and warming peppers into the pot, so every layer tastes rounded, aromatic, and ready for dinner. It’s the kind of meal that works beautifully for a weeknight supper, a cozy Sunday dinner, or entertaining when you want something memorable and easy to love.

Garden Infuzions

Madras Chicken Curry Prepared with India Madras Infused Olive Oil Blend

Warm Madras spice, tender chicken, and a silky tomato-coconut sauce come together in a cozy curry that feels bold, inviting, and made for a family dinner.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
• 2 tablespoons India Madras Infused Olive Oil Blend
• 1 tablespoon plain olive oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup chicken stock
• 1 14-ounce can diced tomatoes
• 1 13.5-ounce can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• Cooked basmati rice for serving

Equipment

• 1 Large skillet or Dutch oven 5 to 6 quart size
• 1 Wooden spoon For stirring and scraping the pan
• 1 Cutting board For prepping chicken and vegetables
• 1 Chef Knife For dicing onion and chopping cilantro
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For stock and coconut milk

Method

 

Instructions

1. Heat the India Madras Infused Olive Oil Blend and plain olive oil in a large skillet or Dutch oven over medium heat.
2. Add the diced onion and cook, stirring often, until soft and lightly golden, about 6 to 8 minutes.
3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. Add the tomato paste, curry powder, cumin, coriander, turmeric, cayenne, salt, and black pepper. Cook for 1 minute, stirring to coat the onions.
5. Add the chicken pieces and toss until the outside is well coated with the spice mixture.
6. Pour in the chicken stock and diced tomatoes, scraping up any browned bits from the pan.
7. Stir in the coconut milk and brown sugar, then bring the curry to a gentle simmer.
8. Reduce the heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
9. Stir in the lime juice and chopped cilantro.
10. Serve hot over basmati rice.

Notes

The featured blend carries the curry flavor foundation, so use it at the start with the onions to build the base. If you prefer a milder curry, reduce the cayenne slightly; if you want more heat, add a small pinch more near the end.

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Recipe Tips

Keep the curry at a gentle simmer so the sauce stays smooth and the chicken stays tender. If you want a thicker sauce, let it bubble uncovered for a few extra minutes near the end.

Taste before serving and adjust salt with care, since the curry powder and stock can vary a little by brand. A squeeze of lime at the table adds a fresh pop right before serving.

Serving Suggestions

Serve this curry over hot basmati rice with warm naan on the side. It also works well with jasmine rice, steamed vegetables, or a simple cucumber salad for a full plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if the sauce needs loosening.

Variations

Try diced potatoes, chickpeas, or cauliflower in place of some of the chicken for a different texture. You can also add a handful of spinach near the end for a softer finish, or use boneless chicken thighs for a richer, fuller bite.

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