Madras curry as it should be! This recipe gets restaurant quality results!
Slightly milder than a vindaloo and equally as delicious, if you like spicy curries, you’ll love this madras curry recipe.
This is how madras curry is made at the best curry houses.
I know because I have visited and cooked at so many of them
If you have my cookbook ‘The Curry Guy’ and/or ‘The Curry Guy Bible’, you might recognise the madras curry sauce. In the books I featured lamb madras curry to serve 4 people.
Here I have done it with chicken in a curry house portion to serve 1 – 2 people.
Like it spicy? Give this madras curry a go!
About this madras curry recipe…
Back in the early 90s when I moved to the UK, Indian food was a new cuisine for me. Madras curry and also vindaloo were my favourites as I love spicy food.
In fact, it was my love of madras curry that led me to starting my blog in the first place. The blog started as an authentic Indian food blog but before long I was receiving requests from readers to show how to make British Indian restaurant (BIR) style recipes.
At the time, curry house curry recipes were a big secret. Chefs just didn’t want to give away their curry recipes that were so unique to the UK.
It took being featured in a few national newspapers and a large social media following before I was finally allowed into the kitchens to learn the recipes
This chicken madras recipe came through visiting many Indian restaurant kitchens, taste tests and experimentation!
In my opinion it’s the best chicken madras out there. Judging from the popularity of this recipe on my blog and in my books, I think you might agree.
This is how chicken madras is made at restaurant all over the UK and now the world. Now you can make it at home too.
How spicy will this chicken Madras curry be?
On the heat scale, madras in just above a jalfrezi curry and slightly milder than a vindaloo.
That is when you order out. You can of course adjust the seasoning when you cook a chicken madras yourself.
If you are not sure about the hot spices, simply reduce the amount you put in. It’s a lot easier to add spices at the end than it is to reduce the heat level once the spices have been added.
That’s the beauty of cooking for yourself… you can decide how spicy to make your curries.
What is Madras curry?
Now let’s discuss what a Madras is. Back in the old days, you had three choices at British Indian restaurants, mild, spicy and very spicy.
The curries were all made the same way, just the amount of curry powder used was what made the difference between a chicken curry, a Madras which had about a tablespoon of chilli powder in it and a vindaloo which had three or four tablespoons of chilli.
Boring right? Over time, curry house chefs upped their game giving each of their curries their own characteristic flavour.
Mild chicken curries stayed about the same. Madras curries were flavoured with other ingredients seen often in southern Indian curries. Fresh green chillies were introduced for example and as in this recipe, a good dose of sweet mango chutney.
Vindaloos were made a lot more like the authentic Goan pork vindaloo. That said, pork wasn’t used as most curry houses are muslim run but they did add ingredients like vinegar and spicier fresh chillies to give their vindaloos. This gave them them a flavour that was different but equally as delicious to the Madras.
Madras curries are still medium heat curries where vindaloo will often give you a spicy kick to remember.
So that’s enough of all that! This chicken Madras curry is one of my all time curry house favourites. I hope you enjoy it too.
Enjoy!
Preparing Ahead
Curry Sauce
All of the authentic British Indian restaurant (BIR) recipes on my blog call for a base curry sauce. Here’s my recipe. Once this is made, you will be able to make all of your favourite curry house style curries in about ten minutes.
PRE-COOKED CHICKEN
I pre-cook chicken in two ways. Most restaurants use this method to prepare their chicken for this curry.
It’s slowly stewed in a spiced broth. The liquid from the resulting stock can be added to your chicken madras for extra flavour.
You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Madras.
For this recipe I used the slowly stewed version.
Do I have to use chicken?
Of course not! This Madras curry recipe is all about the sauce. Any meat, vegetables or paneer can be used as a main ingredient. For example, try this tandoori paneer.
Following are step by step photographs of how to make a chicken madras.
Heat the oil over medium-high heat and then throw in the whole spices to infuse.
Add the garlic and ginger paste and fry for about 30 seconds.
Stir in the ground spices.
Then add the tomato puree and bring to a simmer.
In go the green chillies.
Add a ladle or two of the base sauce. You can continue topping this up if the curry is looking dry.
Dump in the chicken and stir well to coat with the sauce.
Add the mango chutney and bring it all to a rolling simmer, adding more base as needed.
Here are more curry house curry favourites you might like to try!
Chicken Tikka Masala
Chicken Korma
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
So good with Basmati rice or a chapati.
Go on… You know you want it. Make this and enjoy!
International & UK Orders
Special Fourpure Beer Offer!
Restaurant style chicken madras is perfect paired with an India Pale Ale by The Fourpure Brewing Company!
If you would like to try some, you can order here. Use the discount code thecurryguy20 to receive a 20% discount through the end of March 2021.
This curry house style chicken curry is a favourite with spicy food fans. You can adjust the heat of this chicken Madras curry to taste. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.How To Make Chicken Madras
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 244Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 580mgCarbohydrates: 35gFiber: 4gSugar: 23gProtein: 13g
You can make this a day ahead. If fact it gets better. I often freeze mine for a later date too.
Give it a go! If you like chicken madras, this is a good one!
Im looking forward to giving this a go. Two questions; what sort of chillies do you use. Makes a big difference. Also, 2 tableSpoons of chilli powder?? The stuff I have would make this hotter than a phall!
Cheers and thanks for the recipies.
i used jalapenos….but used 3 instead of 2
Made the Madras and chicken tikka last night had friends over and both currys went down will cooked the chicken tikka and use it in both Madras and masala I make a lot off currys like my Madras and think that’s my best yet thank you for your recipes have asked for your book for father’s day Thanks again
Thank you very much Robert! Really glad you are are enjoying the recipes and hope you love the cookbook.
Cheers,
Dan
Cooked this dish today…OUT OF THIS WORLD! Another feather in your cap Dan.
Thank you very much Colin.
I’m really happy that you tried it and also liked it.
Dan
Hi Dan
Do you have a recipe for sri lanca curry?
I sure do. I’ll be posting recipes later in the year. I need to take pics. 🙂
Hi love ur site and thanks for sharing, immensely grateful, can I just ask do u use level tablespoons? Heaped? In-between? Best of luck on ur ebook!
Thank you Neal.
My measures are usually rounded. That’s just because I am a sloppy cook. It really won’t make a big difference though. Try adding level measures if you like and then adding more if you want it.
I had one complaint on my site recently because I wrote in one of my recipes to add three tablespoons of red chilli. He did even though he hates spice food. He hated it the resulting curry too.
Curries can be a lot of fun to cook. Over time you’ll learn which spices you like and which you don’t. You can then change my recipes and make them your own.
Hope this helps.
Dan
Dan will most cheap coffee grinders also handle spices? Aldi here have a good one on special this week. I feel that using preground spices I’m just not getting the right flavour hit, and going to stock up on all the whole spices today at the big Indian grocer in Brisbane, but don’t have a grinder yet.
Hi Michael
Without singing it I can’t say for sure but my spice grinder is actually a coffee grinder. It was also quite cheap and has served me well for years. Most spices aren’t as hard as coffee beans so I think you should take a chance and purchase it. Good luck.
hi dan. just made chicken madras for me joanne and josh fabulous. thanks for the recipe and method. can’t wait to try and make a naan bread. jimmy
Dan. I’ve been making may own Indian food for over 6 months now with some success; learning all the time. But after discovering your website yesterday, last night I made my best curry ever (chicken madras). Followed the recipe here closely, with just a couple of alterations based on what I had in the kitchen. Managed to get some fresh curry leaves, so a few of these went in at the start. I also used a Katki type mango chutney (described as cubes of mango drenched in sun-melted sugar). Served with yogurt mint sauce and wholemeal chapatti. Spectacular! Keep up the good work Dan, you are truly an inspiration. Rob.
Thank you very much Rob! Comments like that make all the blogging worthwhile. I’m really glad you liked the recipe. Love curry leaves in curry. Please don’t be a stranger. Dan
Dan, made chicken madras using your recipe. The result was a fantastic curry identical to one you would buy in an Indian restaurant. I did chicken out though and only used one spoonful of chilli powder instead of the 2 recommended.
Looking forward to cooking (and eating) some of your other recipes. You are definitely The Curry Man.
Thank you very much John. I’m really glad the recipe worked for you. 🙂
Great curry yet again Dan !
Hi Dan
I came across your very interesting site yesterday and have just made your curry gravy ready for the Chicken Madras curry. Can you tell me is there any need to pre-cook the chicken, can’t I just fry it in the ghee at the start of this recipe?
Kind Regards
Priscilla
Sorry for my late reply to your question Priscilla. It sounds like you liked the recipe though. 🙂 It is not important to pre-cook the chicken. It is just a time saving method of cooking that restaurants use so that they can get food to the table faster.
Dan
Hi Dan
Well I decided it best to pre-cook the chicken, yum, yum, yum….. what a beautiful curry – thank you Dan.
My other half said it was the best I had ever made and I had to agree!
Priscilla
Thank you very much for trying my recipe Priscilla! I’m really glad you liked liked it. 🙂
Dan
I’m going to have a go at cooking this tomorrow. I’ll be cooking all day. Doing the lot, the curry gravy, the pre-cooked chicken and the madras. I will let you know how it goes 🙂
I just made your curry gravy and although mine didn’t look quite as dark as yours its ideal for making curries so thank you very much for the recipe.If fact i made some pilau rice and tried it with some dried chillies. Brilliant. Thank you once again.
Hi David
Thanks for trying the recipe. Really glad you like it.
Dan
I as you prefer my curries a little more spicy than some so i added some chillies to the gravy.But as you know this is so veratile that you can add your own taste to it.
Hi again Dan,In my town there is an exellent Indian curry house and they serve Akbari cuisine it is exellent.Do you know what region of asia it is from?
Made this tonight, have been trying for years to replicate my local Indian restaurants madras and this was spot on. Outrageously good! Immediate download of the book required.
All the best
Steven
Thank you very much Steven. I’t really glad you liked my recipe! Thanks for downloading my book too. Be sure to let me know if you have any requests.
Dan
hi dan just found your website im sooo excited to try the chicken madras ive made many and none have tasted like takeaway i was just wondering in the recipe where you make curry sauce for madras you say water but not how much could you let me know please
Sorry about that Clair. I’ll have a look. You just need enough water to cover the fried vegetables. Good luck and I hope you like the recipe.
Hi made this tonight very good loved it. Love you recipes. It’s funny how how people can criticize if they new what they were doing they wouldn’t be on here love thanks.
Paul s from Perth Australia
hi Dan
we got the ebook and loving it , as for the Madras
we tryed this and its fantastic , 1 thing when we eat out they always have tomatos in them ,, no not in your recipe , is there any reason for this
best regards
s
Hi Sharon
Thank you for purchasing my ebook. I have quite a few recipes for madras curries. Some have tomato while others don’t. There is of course a little tomato in the base sauce.
By all means add more. I often do. Especially when I find really nice fresh tomatoes at my local farm shop!
Dan
When you say “red chilli powder”, is that the equivalent of cayenne pepper in the US? Cayenne is super spicy and not really a particular flavor, but we also have “chili powder” which is a blend of spices used to, well, make chili (beef and beans and such). I’m never sure when I read foreign recipes, so thought I would ask.
Hi Kym – Cayenne will be perfect. Be careful though if you aren’t a real spice fan. I use a lot in most of my recipes. If in doubt, sprinkle in a little at a time. It’s easy to add more but difficult to cool the dish down once added.
Thanks
Dan
Hi Dan, Made this today with turkey breast (from the meat pack I won :)) It’s in the slow cooker and tastes and smells amazing. Got a feeling I’ll have to stir some yogurt into my portion #bithot!!
One question though..you say on the recipe here to use 750ml of the curry sauce but the recipe for the sauce doesn’t say how much it makes.
I poured the curry sauce in and added a little more water as it was going to cook in the slow cooker.
Hi Sue
I think you’ll be okay. I’ve never cooked in a slow cooker. In a pan you really only need 750ml. I don’t think your version will taste much like the CURRY HOUSE but it should still be nice. Be sure to add more spices if necessary. Good luck.
Second time I have made this for a family gathering and it tastes even better this time. Not a scrap left. Love it, great recipe and easy to follow. I have a batch of the curry sauce in my freezer too for another day.
Hi Jo
Great to hear. Really glad you like the recipe. 🙂
Dan
Made this curry last night. My friend and I really love to order a madras from the takeaway when we get together. Thought I’d give this a whirl instead last night. Wow! It was AMAZING. I’ve never cooked a curry from scratch before but I’m sure as hell going to be making lots from now on. Thank you – great recipe.
Great to hear Rachel. Really glad you liked the recipe.
Dan
Quick question regarding ginger and garlic pastes Dan..
Whats your thoughts on the ready made pastes in large jars you find in the Asian grocer stores?? The reason i ask is because i cant seem to get my pastes as smooth as the ones in the jars,, they`re kind of grainy no matter how much oil or water i use in the processor..
Thanks
Wonderful recipe! Tastes great, made a couple of times and everytime it tastes awesome!
Thanks Rick. Really glad you liked it.
Dan
Hi, found myself in a similar situation… I have been making curries that are very tasty but not the same as our beloved restaurant style.
So, I gave this madras a go at the weekend. I added slightly too much carrot to the base sauce, which made it very sweet, and a bit like carrot soup. That’s a trivial issue… the overall dish was excellent, and just what I was looking for.
The pre-cooking method for the chicken and the spice mixes for the madras were both spot on. Loved it.
I will definitely be using your recipe for a large batch base sauce and filling my freezer full of it for quick midweek curries.
Keep up the good work Dan – your website has changed my view on home cooking curries.
Thank you Alex. Really glad you liked the recipe.
Dan
What can i say Dan…..your garlic chilli chicken is a fav with all our friends..even cooked at a camp out last week!!!!
Going to try and perfect your chicken madras tonight for the other half….as its all she eats in our local restraunt…
Kind regards
Made the chicken madras, it was to die for. Thank you so much.
Thank you very much Deborah. Really glad you liked the recipe.
Cheers
Dan
Hello. Idon’t have a kindle I do have an (iPad) but want to buy your book. I LOVE your recipes.
How can I do this?
Thanks.
Fraps.
Thank you. My copies of my ebooks are all on my ipad. You just need to download the free Kindle app for Ipad. It works really well.
Thank you.
Dan
Cant wait to try your recipes. I’ll be filling my freezing with your base sauce. So glad I have found your website, ill be downloading your ebook as soon as I get home from work! 🙂
Thank you Scarlett. Please let me know if you have any recipe questions.
Cheers
Dan
This Madras is the first curry from the base sauce batch that I made ahead of time. Delicious curry and for me I didn’t use fresh green chilli. I used 2 and a half tablespoons of nice, fresh Indian red chilli powder which was perfect for me (like a blazing fire) but for some this may be too much so just follow your taste buds when adding the chilli powder – just remember it is very easy to increase as required but you can’t undo adding too much! Personal adjustments for next time: I like this just as it is but i’ll increase the garlic a little and make sure my beer is ice cold!
Catered for 40 last night and did the gravy, precooked chicken and madras sauce. Absolutely divine. Going to knock up another batch for the future just for me and download your book whilst I’m at it. Many thanks.
Thank you very much Nicola. Really glad you liked the recipes. Thank you for getting me book. 🙂
Dan
Yummy. I think this recipe could make the cut for our next Saturday night ‘fakeaway’. Love your recipes they make my mouth water every time.
Hi mine was a very dry sauce?
Hi Charly
If the sauce is too dry, try adding a little water or using more base curry sauce or even topping it with a little fragrant stock. The recipe is on my blog. Hope this helps.
Dan
Hi,
I will be making this tonight but I noticed in the picture, you say you added whole spices and tomato paste, but that is not written in the recipe. Should I add those?
Hi Aya
Thanks for noticing. Others have too. It’s all fixed now. 🙂
Dan
The 2nd picture say to “Add the whole spices and let them sizzle for about 40 seconds.” I cant see any whole spices in the ingredients.
Am i missing something?
Hi Mike
Nope, you weren’t missing anything. I did. Thanks for noticing. This is an updated recipe from my original and I left that step out of the instructions. 🙂 All fixed now.
Cheers
Dan
Hi Dan,
Im planning on making this with your large batch gravy recipe for 20 people. Might be a stupid question but can I just scale up this recipe as required. So just x5 all the ingredients?
Thanks
James
(iv bought your ebook by the way)
Hi James
Thank you for purchasing my ebook. When I cook for a lot of people, I usually just x the ingredients like you suggest. That said, you will need to taste and adjust the ingredients to your taste. I have found that large batches can be a bit bland unless a play with them a bit. Good luck.
Dan
Hope these questions haven’t been asked and I missed them as I browsed the comments.
2 things I’m unclear on.
1. I’m guessing the madras powde that I made gets added at the same time as the other dry spices
2. There’s a mention of tomato paste in the pics but not in the ingredients or method. Is this something that I need to add?
I made the madras the other night and it was fantastic but I added passata – the end result was great. Tonight I be not added tomato and I’m not sure it’s right or not
Hi Mark
Thank you for noticing that. It’s all fixed now. I’m including this recipe in an upcoming ebook so it’s great to find these things while they’re just on the site. Much appreciated.
Dan
The tomato paste still seems to be absent from the Method, if you’re going for proof-reading 🙂
Thanks Jason
All sorted now. 🙂
Dan
You’re welcome, it’s our favourite curry recipe, we have it once a week at least. In fact, the reason I’m here is that I’m about to cook it again! 😀
Hi, amazing recipes, been playing around with madras and korma dishes for a whil but none with these results. Just a quick one. I do like my madras blood red in color and (I think at least), its due to tomato sauce, which I love, wanted to ask you how to get that, afraid I might ruin it if I just chuck 400g extra of tomato puree on on top of the heated curry base.
cheers!
Hi Borja
Usually only one or two tablespoons of tomato paste is added. You could probably add more without ruining the dish but it may not taste a lot like a madras. Try adding red chilli powder or paprika. I’m not sure how spicy your like your curries so be careful if adding chilli powder. Add a little at a time until you are happy with the flavour and appearance.
Thanks
Dan
Hi for some reason I am finding it difficult to follow the instructions do you have to go to one bit and then to another.
Hi Amanda
That is a restaurant style curry so it can be quite difficult at first. In order to make curries like they do in the restaurants, you first need to make the base curry stock and then the pre-cooked meat. After you’ve done the forward preparations, you can make many different restaurant style curries in about ten minutes. Good luck.
Dan
Thanks I mastered it my husband loves it I make big batches and freeze it.????
Yum i love this recipe. Tastes great. Thanks for sharing.
Simon
Hi Dan Are your recipies based on Bangladeshi restaurant curries as I tend to like theirs better?
Hi Tina
Mainly Bangladeshi. I have a few Pakistani and Indian restaurant curries in there but have learned the most from Bangladeshi chefs.
Thanks
Dan
I have just made this dish and the entire family have given it a 10/10 .
I had a Saturday job in a Indian takeaway when I was in my teens (many years ago) and remember watching the chefs use the gravy and adding spices etc to make the curries ordered. As we are a curry loving family I shall now be getting your book and trying out many more of your recipes .
Hi Kaz
That’s great. I’m really glad you liked the recipe and thank you for purchasing my ebook. 🙂
Dan
hi Dan loving the way u present curries here, but i have a slight problem as curry tastes good but a little powdery. i presume im not cooking out the powder ingredients enough?
Hi Peter
Try adding the spices first with the oil. A slightly longer cooking time should also fix the problem. Another reason why your curries may be coming out powdery is if your spice blends aren’t blended enough. Not sure about that one. Good luck.
Thanks
Dan
Hi , firstly , what a great site ! It’s now my bible lol .
I tried my first Madras over the weekend , I didn’t make the base but had a thick chicken & veg soup flavoured with Chinese spices in stock ( had been stick blended ) I slowly stewed the chicken , pre cooked as your recipe , then followed the madras recipe by the book ! It was outstanding ! Not far off the restaurants i visit , but not quiet , ( prob because the base wasn’t correct ) .
Was sceptical about the mango chutney but totally get that now as it’s the slight sweetness I’m used to but could never put my finger on it . When I do the proper base at the weekend i know it will only get better . Cheers .
Hi Del
Please do. I look forward to hearing how the next batch goes.
Dan
I am struggling to find dried kashmiri chillis what could I use instead I do have whole long dried chillis.
I am going to attempt to make this next week am looking forward to it.
Hi Nike
Any chillies you like and can easily get will work.
Thanks
Dan
After years of trying to cook half decent Indian food like my favourite take away, I come across this website !
This evening I’ve created for a party of six – excellent Madras from your recipes Dan
I first made the large batch base, then Madras
Thank you Dan – you’ve changed my life for good , I’ve spent years trying to do what I did tonight
Joshua
Great Malvern
Worcestershire – United Kingdom
Hi Josh
Sorry for the late reply. Thank you very much. I’m really glad the recipe worked for you.
Cheers,
Dan
Just like to add, I’ve spent years making all the big mistakes, not cooking off spices, not cooking down chillies, garlic and ginger .. etc etc etc etc – the list goes on …
What Dan’s recipes do – is give you the BASE configuration, this is crucial, its almost impossible to re-create BIR food without this, then the actual recipe created from the BASE …
To get everything spot on – you have to make all the mistakes FIRST – and learn from them ..
Only then will you create perfect curries from Dans excellent recipes
Josh
Thanks for that Josh.
Dan
Hi Curry Guy!!
We are MASSIVE curry fans & my husband uses your recipes & hints non-stop. I was wondering if your Curry Book is available in print as we prefer to use books as opposed to computer screens?!
Thanks for all your time & help!!
Jane & Duncan Read
Hi Jane
Really glad you and your husband like my recipes. Thanks for asking. I’m currently writing a cookbook of British Indian restaurant style recipes which will be published by Quadrille Publishing in May 2017. 🙂 It will be available at all major retailers and online.
Thanks,
Dan
Hi Dan
I’ve just made this, I used your small batch gravy recipe but did it in the pressure cooker so only took 20mins, then followed the recipe for this but rather than using precooked chicken I used on the bone thighs and wacked it all back in the pressure cooker for 18 minutes.
What came out was excellent, much better than I’d normally get in a local curry house!
Thanks!
Steve
Hi Steve
That’s great news! Thanks. I’m really glad you liked it. I’ve been experimenting with my pressure cooker and it sure does make things a lot faster!
Dan
Holy smoke!
I made this madras over the weekend and it knocked my socks off! Will definitely be making again, but I might ease up on the spices next time.
Absolutely delicious and my wife enjoyed it too.
Great to hear Neil. Thank you.
Dan
Can you refreeze the sauce after making a curry , I have lots left over !
Hi Jonathan
You sure can. It freezes well for about three months.
Thanks
Dan
Better than our local takeaways
Thanks you Sandra!
Dan
Oh my heavens. This was outstanding. Thank you.
Thank you very much Katie! Really glad you liked the recipe. 🙂
Dan
Made this for the second time and it just gets better , work some evening as a delivery driver for an Indian restaurant and see how things work and take notes lol , looking forward to buying your book . Keep up the good work Dan . Del
Thank you very much Del. I hope you love the book and recipes!
Cheers,
Dan
Hi is there a substitute for Madras powder? My store doesn’t have it and I do not own spice grinder or mortar pestle.
Hi Tan
Any good quality curry powder will do the job.
Thanks,
Dan
Hi Dan,
I’m Vegetarian and always have Veggie Madras, any differences to the Chicken Madras (in respect of the sauce I mean). Do I need to add/change anything to make up for having no Chicken to flavour the dish?
Thaknks
Adam
Hi Adam
That sauce can be used for any meat or vegetables. If making it veggie style, I often add a little spice stock or the cooking stock from pre-cooked potatoes. Both recipes are in my book and on the website.
Thanks
Dan
Hi Dan,
Thanks for the recipes. I’ve tried several of them and have been happy with the results. My husband and I like that your recipes don’t use ready to use spice mix and paste. The Indian curry recipes are some ways different to Indonesian’s, where I come from. Looking forward to trying more of your recipes.
Cheers
Dimi
Thank you very much Dimi. I’m really happy you and family are enjoying the recipes. 🙂
Dan
Hi Dan,
Made your Chicken Madras yesterday for a group of 14 hungry friends. They all loved it and said it was the best curry they’d had, as good as any takeaway they’d tried. Thanks for sharing your recipes and I’ve now asked for your book for Christmas!
Cheers,
Paul
Hi Paul
Sorry for the late reply. I’m playing catch up today. 🙂 I’m really happy you and your friends enjoyed the recipe. Hope you enjoy my book.
Thanks,
Dan
Thanks for the recipe. Cracking curry, can I just check do you discard the cardamom pods? I’ve never used whole spices before and guess there to flavour not eat.
Thanks very much.
Hi Ben
In India, they serve the cardamom pods and also other whole spices in the curry. I usually do because I don’t mind having whole spices in my food. Most people prefer to remove them however. Just count them in and count them back out again.
Thanks,
Dan
Hi Dan,
Having been taught to cook by an Indian over 30 years ago, the contrast between “homestyle” and BIR curries is often quite glaring. Madras is sort of in the middle. I did this recipe last night but made a few changes before serving. Try the following additions and see a difference: Fry a whole star anise in the oil before step 1. At the end add a good tablespoon each of Worcester sauce, lemon juice, brown sugar. I serve the mango with the finished dish. Although I didn’t add to this recipe, I love to add a tbsp. of dried methi leaves after gravy.
The result is that little something that a decent Indian restaurant offers up.
Many thanks
Thanks for the tips Phil. I’ll give that a go next time.
Cheers,
Dan
Hi Dan,
Very pleased to get the book and I am looking forward to trying some of these recipes. However, I was disappointed that the Chicken Madras recipe isn’t in the red book . That’s the one I was particularly interested in, and it says above that it’s in there.
So is it tucked away somewhere or called something else? Or should I have bought the blue book? Of course I can use the recipe you have given here……
Thanks
Hi Tim
Thank you for getting in touch. In the red book there is a lamb Madras recipe. You can use either pre-cooked chicken or tandoori chicken in that recipe instead of the lamb. On page 51, I explain tips on how to substitute meats and other ingredients. Hope this helps,
Thanks,
Dan
G’day Dan et al, made the Chicken Madras using all the ingredients EXCEPT, in the absence of Madras powder, I used a famous brand of Madras paste. The whole thing although edible tasted more like a shop bought balti., and fell short of the comments above. In your experience, would my use of this madras paste be the overall culprit in ruining my 1st attempt ? kindest regards and best wisehes.
IKH
Hi Ian
That will be it! Pastes that are purchased are no where near as good as freshly roasted and ground spice blends. I have a curry powder recipe on this site which will work.
Thanks,
Dan
just made this chicken madras ,absolutey fantastic , just like the takeaway
Great to hear Dave!
Thank you,
Dan
Hi I am very excited to get started and have watched the video on how to make the base sauce. I want to make two different vegetable curries. What would you add and which vegetables would be your preference for a vegetable madras please? also how can i vary this to make two different style vege options? sorry to be demanding !
many thanks
Linda
Hi Linda
If it sounds good, add it! Any veggies will do. You could also change the sauce slightly by adding chopped spinach or methi to one of the curries. In my cookbooks, I offer veggie kofta recipes which are also delicious served in the curry.
Thanks,
Dan
Dan, quick question, the best madras I’ve had from a curry house was very red, Heinz tomato soup red, is there anything natural I can add to make your recipe redder? Obviously a psychological thing more than a flavour thing I would imagine, just enquiring?
Hi Chris
Some chefs add red food colouring. You can still get a good deep red colour using more Kashiri chilli powder. If you think that will be too spicy, use mild paprika.
Thanks
Dan
Hi Dan,
I got your book and made a batch of base sauce and it’s in the freezer ready to use, I have frozen it in 250ml portions. So if a recipe says add 500ml of base sauce do I use 2 of my 250ml portions or just one and top it up with 250ml of water?
Cheers
Mike
Hi Mike
Thank you. You always cooked with the watered down sauce. I freeze the sauce before adding water to save freezer space. Please note that the amount of base sauce you use can vary from the recipe. It isn’t an exact science and depends a lot on what heat you are cooking at etc. If you want a runnier sauce, add more base. If your sauce is too runny, just cook it down.
Hope this helps,
Dan
I’d like to make a madras curry but i don’t eat meat. How would you adapt for a vegetarian curry?
Hi Jennifer
There are lots of delicious ways to do that. I have a veggie Madras recipe in my next cookbook (out 5 March) ‘The Curry Guy Light’. 🙂
Thanks,
Dan
In the country where I live (Turkey) there are a few things that I can’t get, so I have to following to add. I’ve made this twice and in both cases I divided the batch and tried two different things:
1. If you have no mango chutney, but you have dried mango powder, put the powder in. It made a huge (positive) difference.
2. Ordinary, non-spicy peppers dredged with hot red pepper powder are a reasonable substitute for dried chilis at the start. But the powder will burn really quickly so you have to stir it a LOT. And be ready to toss the tomato etc. paste in really quickly.
3. If you use tomatoes instead of tomato paste, add a little sugar.
Hi Kathy
Great to see you were able to adapt the recipe to the ingredients you can find.
Thanks,
Dan
Hi Dan, first time using your recipes…which look absolutely fabulous, my only question is are they all designed to serve 4 people?
Hi Simon
Yes, most of my recipes serve 4.
Thanks
Dan
Thanks, dan the curry guy for sharing such a delicious curry recipe..I just fell in love with this and I want to ask can we serve at any kind of dinner party..??
I think it would be great served at any dinner party.
Dan
Hi Dan, thanks for your great recipes . I make many of them and they are all superb and loved by all. One question regard the Madras. I seem unable to get birds eye chillies or dried Kashmiri chillies as I now live in Cyprus. What would you recommend as a good substitute. As a rule the only chillies you find here are the long finger chillies.
Many thanks
Andy
Hi Andy
Just use whatever chillies you can get hold of.
Thanks
Dan
Hi Dan,
Cooked this again last night. WOW is all I can say. Absolutely gorgeous, the best one yet.
This may have been because I was not too specific with the measurements and just added them without too much care on exact quantities.
We were still talking about it hours after finishing it, and so quick and easy to make.
Thank you so much,
Beric
Thanks very much for letting me know and yes and always best just to throw ingredients in according to your taste and what you have available.
Dan
Hi Dan,
I live in the UK and i used 70ml tomato puree. I used the tube concentrated version which seems pretty thick. In your videos yours seem more runny. I was wondeirng if you meant tomato sauce which has a much thinner consistency.
For tomato puree I use passata mixed with a bit of water. You could use the tube tomato puree too but I like passata.
Thanks
Dan