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Chicken Curry Quick and Easy Madras Style


Chicken curry with rice is a beloved classic that only needs a minor modification to qualify as a quick and easy recipe - a jar of curry paste.

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  • 1 teaspoon black mustard seeds
  • 3 Tablespoons vegetable oil
  • 1 yellow onion
  • 2 teaspoons ginger grated or minced
  • 2 teaspoons garlic finely chopped
  • 1 jar Madras spice paste
  • 1 (14 ounce) can crushed tomatoes
  • ½ cup chicken stock or water
  • 2 pounds chicken thighs boneless and skinless
  • 2 teaspoons cilantro chopped


Level of difficulty Easy
Cost Budget Friendly


Step 1

Remove any skin on chicken and cut meat into bite-sized pieces.

Step 2

Heat oil in a pot on medium-high until shimmering. Add mustard seeds to hot oil and heat until they begin to pop, then add chopped onions. Sautée onions until soft and lightly browned.

Step 3

Add ginger and garlic and sautée for 30 seconds. Add spice paste and sautée for 30 more seconds.

Step 4

Add tomatoes, water and chopped chicken to pot. Cover and simmer until chicken is cooked through (approximately 15 - 20 minutes).

Step 5

Uncover and continue to simmer until liquid has reduced to preferred consistency (approximately 5 minutes). Serve over basmati rice and garnish with chopped cilantro.

Chicken breast can be substituted for chicken thighs.

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Chicken curry Chicken Curry Quick and Easy Madras Style