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Madras Curry

Madras Curry

Also known as:
Madras Curry Powder
Taste Adventures:
Curries, Rice, Egg, Lentils, Lamb, Poultry, Seafood, Vegetables
Coriander, Fennel, Organic Turmeric, Organic Cumin, Mustard, Fenugreek, Black Pepper, Cloves, Organic Garlic, Organic Ginger, Chile, Cinnamon, Cardamom, Sea Salt

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Easily make delicious curry dishes with our Madras Curry Powder. It is excellent with chicken, lamb, lentils, dal, seafood, and vegetables. Great in deviled eggs, too.

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 Powder
Salt to taste
(optional) 1 teaspoon chile like Kashmiri or Cayenne to taste
cilantro for garnish

Season chicken pieces with salt, 1 teaspoon Madras Curry 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 powder and your optional chile if using, 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. Adjust the salt if necessary, then garnish with cilantro and 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