Chicken Madras Potato Recipe – Authentic Indian Curry Base Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Madras Potato Recipe – Authentic Indian Curry Base Delight

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Chicken Madras Potato recipe? It’s a total game-changer. I first stumbled upon using a proper curry base a few years ago, and honestly, it’s elevated my home cooking to a whole new level. It’s a little bit of effort upfront, but the depth of flavour you get is just incredible. This isn’t your average weeknight curry – it’s a proper flavour explosion!

Why You’ll Love This Recipe

This Chicken Madras Potato isn’t just delicious; it’s also surprisingly achievable. It uses a pre-made curry base, which cuts down on a lot of simmering time. Plus, the combination of tender chicken, fluffy potatoes, and that vibrant Madras spice blend is simply irresistible. It’s comforting, flavourful, and perfect for a cozy night in. Serves 2, ready in about 25 minutes – what’s not to love?

Ingredients

Here’s what you’ll need to create this magic:

• 2 tsp hot Madras curry powder
• 1 tsp Kashmiri chili powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• 0.5 tsp kosher salt
• 3 Tbsp oil (vegetable, sunflower, or mustard oil)
• 0.5 large onion, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 Tbsp garlic/ginger paste
• 1 Tbsp tomato paste
• 15 oz (about 425g) curry base
• 10-12 oz (about 280-340g) pre-cooked chicken, diced or shredded
• 8 small new potatoes, quartered
• 1.5 tsp chaat masala powder
• 1 Tbsp chopped fresh coriander leaves
• 1 tsp lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to really make this dish shine:

Hot Madras Curry Powder: Exploring the Heat & Flavor

Madras curry powder is known for its fiery kick! Different brands vary in heat, so start with 2 tsp and adjust to your liking. It’s a blend of spices, typically including chili, coriander, cumin, turmeric, and fenugreek.

Kashmiri Chili Powder: Color and Mild Spice

Don’t skip this one! Kashmiri chili powder adds a beautiful vibrant red colour and a mild, fruity flavour. It’s not about the heat, it’s about the visual appeal and subtle sweetness.

Kasoor Methi (Dried Fenugreek Leaves): The Umami Secret

These little leaves are a game-changer. They add a unique, slightly bitter, umami flavour that’s essential in many Indian dishes. Crumble them between your palms before adding to release their aroma.

Curry Base: Understanding This Authentic Indian Ingredient

A curry base is a foundational sauce made with onions, garlic, ginger, and spices, slow-cooked to create a rich flavour. Using a pre-made one saves hours! You can find these in most Indian grocery stores.

Oil Choice: Regional Variations & Flavor Impact

Traditionally, mustard oil is used in some regions of India for its pungent flavour. However, vegetable or sunflower oil work perfectly well and are more readily available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your spice mix. In a small bowl, combine the hot Madras curry powder, Kashmiri chili powder, kasoor methi, and salt. Set aside.
2. Dilute the tomato paste with a little water – about 2 tablespoons – to create a passata-like consistency. This helps it blend seamlessly into the curry.
3. Heat the oil in a large pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown and slightly caramelized – this is where a lot of the flavour comes from!
4. Add the chopped green chili and garlic-ginger paste. Cook for about a minute, stirring constantly, until fragrant. You should really start to smell those lovely aromas.
5. Now, stir in the spice mix and cook for just 30 seconds. Be careful not to burn the spices – burnt spices equal bitter curry!
6. Pour in the diluted tomato paste and cook for another 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. This indicates the sauce is developing nicely.
7. This is where the magic happens. Gradually add the curry base in stages, stirring vigorously after each addition. Bring the mixture to a rolling boil between each addition. This helps to emulsify the sauce and create a smooth texture.
8. Once all the curry base is incorporated, add the chaat masala, pre-cooked chicken, and quartered new potatoes. Simmer for about 5 minutes, allowing the flavours to meld together.
9. If the curry is too thick, add a little extra curry base to reach your desired consistency.
10. Finally, finish with a squeeze of lemon juice and a generous sprinkle of fresh coriander. Garnish with extra coriander before serving.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• Pre-cooking the chicken is key for a quick weeknight meal. Rotisserie chicken works brilliantly here.
• New potatoes hold their shape well, but you can use other varieties if you prefer.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese).
• Gluten-Free Adaptation: Ensure your curry base is gluten-free. Most are, but it’s always worth checking the label.
• Spice Level Adjustment: Mild to Fiery: Reduce the Madras curry powder for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Sarah, loves to add a chopped scotch bonnet for a real kick!
• Festival Adaptation: Serving During Celebrations: Serve with a side of fluffy basmati rice and warm naan bread for a festive feast.

Serving Suggestions

This Chicken Madras Potato is fantastic served with:

• Basmati rice
• Naan bread
• Raita (yogurt dip)
• A side of mango chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

What is a curry base and why is it used?

A curry base is a pre-made sauce that forms the foundation of many Indian curries. It saves a lot of time and effort, and provides a consistent flavour base.

Can I make this recipe with different types of potatoes?

Yes, you can! Maris Piper or Charlotte potatoes would also work well. Just adjust the cooking time accordingly.

How can I adjust the heat level of this Chicken Madras?

Reduce the amount of Madras curry powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.

What is the best way to pre-cook the chicken for this recipe?

You can use rotisserie chicken, grill it, bake it, or even poach it. Just make sure it’s fully cooked before adding it to the curry.

Can this dish be made ahead of time?

Yes! You can make the curry base ahead of time and store it in the refrigerator for up to 2 days. Then, simply add the chicken and potatoes when you’re ready to serve.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!