Madras Chicken Curry

Chicken with onions, yogurt with coconut milk, tempered with curry leaves and mustard seeds

Madras Chicken Curry

Rating: 51

Madras Chicken Curry


  • Chicken bone-in (cut up)** : 1 Kg
  • Garlic paste : 10 gm
  • Ginger paste : 10 gm
  • Fresh curry leaves : 5 gm
  • Mustard seeds : 5 gm
  • Coconut milk (390ml) : 1 can
  • Salt : 5 gm
  • Canola Oil : 10 ml
  • Real Curries Roganjosh sauce : 1 kg
  • Chicken Stock : 150 ml (approx)
  • Fresh Chopped Cilantro : 2 Tbsp
  • Fresh Ginger fine julienne : 1 tsp


  1. Marinate meat with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender.
  2. Strain meat and reserve stock.
  3. Heat Real Curries Roganjosh sauce and mix in strained meat with some stock and simmer for few minutes. Add more stock to adjust thickness as required.
  4. Meanwhile heat oil in a pan till smoking add mustard seeds and curry Leaves and immediately add coconut milk, bring to boil and add it to the curry.
  5. Finish with chopped fresh coriander leaves and ginger julienne.

Chef’s note: Proportion of meat: sauce is 1:1 ratio by weight.

** Whole chicken cut-up in 12 to 14 pieces.

Real Sauces© and Real Curries© are manufactured by Anjum Fine Foods Inc. Made in Canada