The Chicken Madras Curry That Shuts Everyone Up

You know those rare dinners where no one speaks?

Not because it’s awkward — but because it’s that good.

Tonight, make that happen.

We’re talking bold, saucy, full-flavour Madras Chicken Curry — ready in under 45 minutes, made with cupboard basics and one powerful blend:
BIG BANG! Madras Curry Powder 🌶️

🍛 Serves: 4
⏱️ Total time: 45 minutes
🌿 Ingredients:

• 500g boneless, skinless chicken thighs (cut into chunks)

• 1 large onion, finely chopped

• 3 garlic cloves, crushed

• 1-inch piece of fresh ginger, grated

• 1 tsp BIG BANG! Madras Curry Powder

• ½ tsp turmeric

• ½ tsp cumin seeds

• 1 tsp paprika (optional)

• 2 tbsp plain yoghurt or coconut milk

• 2 medium tomatoes, chopped (or 200g passata)

• 2 tbsp vegetable or coconut oil

• 100ml water

• Salt to taste

• Fresh coriander, to garnish

👩🏽🍳 Quick Method:

1. Heat oil in a deep pan. Add cumin seeds and let them sizzle for 10 seconds.

2. Add chopped onions. Fry until soft and golden.

3. Stir in garlic and ginger. Cook for 1 minute.

4. Add tomatoes or passata. Cook for 5–7 mins until thickened.

5. Stir in Madras Curry Powder, turmeric, paprika, and salt. Toast for 30 seconds.

6. Add chicken, coat in sauce, and fry for 3–5 mins.

7. Pour in water. Simmer with lid on for 20 mins.

8. Stir in yoghurt or coconut milk. Simmer uncovered for 5 mins.

9. Garnish with fresh coriander. Serve hot with rice or naan.

💡 Chef’s Tip:
Marinate your chicken in yoghurt and a pinch of Madras overnight for even deeper flavour.

👇🏽
P.S. This recipe’s just one of many in our Indian Masala Kit — featuring 6 bold blends and a printed guide. Perfect for Mondays. And Tuesdays. And Wednesdays...

[SEE THE FULL INDIAN MASALA KIT]