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Hot Madras Curry

Madras Curry - Hot

Also known as:
Hot Madras Curry Powder
Taste Adventures:
Lentils, Dal, Rice, Vegetables, Potatoes, Fish, Chicken, Eggs, Lamb
Coriander, Fennel, Organic Turmeric, Organic Cumin, Mustard, Fenugreek, Black Pepper, Cloves, Organic Garlic, Organic Ginger, Chile, Cinnamon, Cardamom, Sea Salt

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This Hot Madras Curry is spicy and full of flavor. Great for creating your favorite curry dishes. Delicious with lentils, dal, rice, vegetables, potatoes, chicken and lamb.

Chicken Madras

1 lb Cut Chicken Meat, preferably bone-in
2 Tablespoons Vegetable Oil or Ghee
2 Tablespoons minced Garlic
1 teaspoon minced Ginger
1 Tablespoon Tomato Paste, thinned with 1/2 cup water (or 1 pureed Tomato)
1/2 Cup Yogurt
4 teaspoons Madras Curry - Hot Powder

Season chicken pieces with salt, 1 teaspoon Madras Curry - Hot powder, and the yogurt, then cover and allow to marinate in the fridge. Heat the oil and saute garlic and ginger over a medium flame for 7-10 minutes, stirring until lightly brown. Add in the remaining 3 teaspoons Madras Curry - Hot powder and the tomato paste or puree and cook for another 5 minutes - cook another 10 minutes if using raw tomato puree, stirring to keep from scorching the masala. Stir in the chicken pieces with all of the yogurt marinade, lower the flame to medium low, and cover for 20-30 minutes until the chicken is cooked through. If the curry looks dry, stir in a little water and put the lid back on. When the chicken is cooked through, take off the lid and simmer another 10 minutes or until your sauce is the desired thickness. Enjoy with basmati rice.

Purchasing Options


Net Wt Container Price Qty
1.2 oz. 1/4 Cup Glass Jar
2.5 oz. 1/2 Cup Glass Jar