Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1–2 red chilies, finely chopped adjust to heat preference
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tbsp curry powder
• 1 tsp paprika
• 1 tbsp garam masala
• 1 tbsp tomato paste
• 400g 14 oz canned chopped tomatoes
• 500g 1.1 lb boneless chicken thighs, cut into chunks
• 1/2 tsp sugar
• Salt and pepper to taste
• 150ml 2/3 cup water
• Fresh coriander leaves for garnish
• Optional: a splash of cream or yogurt for a milder version

Directions

• Heat oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
• Add chopped onions and sauté until golden brown, about 8–10 minutes.
• Stir in garlic, ginger, and chilies. Cook for another minute until fragrant.
• Add coriander, turmeric, curry powder, paprika, and garam masala. Stir for 30 seconds.
• Mix in tomato paste and chopped tomatoes. Simmer for 5 minutes.
• Add chicken, season with salt, pepper, and sugar. Pour in water and stir to coat the chicken.
• Cover and simmer on low heat for 25–30 minutes, until the chicken is tender and sauce thickens.
• Garnish with fresh coriander and serve with basmati rice or naan.

Notes

• 4-17-25
• I added Lal Mirch & I substituted Red Chiles with Serrano peppers
• Madras Cuisine
• In the context of food, "Madras" often refers to a style of curry that originated in southern India, particularly in the Madras region (now Chennai). Madras curry is known for its rich, spicy flavor profile.

Photos