Go Back
–+ servings
India Madras Infused Olive Oil Blend 250ml bottle
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Fusion Cuisine, Indian
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!