A rich, fragrant, and hot curry, this Chicken Madras is easy to make at home in one pot in your slow cooker, made with ingredients like chicken breasts, coconut milk, tomato puree, madras curry powder, and ginger.

To make this Chicken Madras in the slow cooker, simply add 3 chicken breasts, 400 ml passata, 200 ml coconut milk, 3 tablespoons madras curry powder, and 2 teaspoons minced ginger. Cook on low for 5-6 hours or on high for 2-3 hours until the chicken is tender and the flavors meld beautifully.

So, are you ready to tackle this delicious curry? It’s straightforward, satisfying, and sure to become a favorite in your recipe collection.

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What is Chicken Madras?

Chicken Madras is a hot and flavorful curry dish originating from Southern India. It features chicken cooked in a spicy tomato-based sauce, enriched with coconut milk and a blend of aromatic spices, including the fiery Madras curry powder.

Can I Use Beef or Lamb Instead?

Yes, beef or lamb can be substituted for chicken in a Madras curry. Both meats work well with the intense flavors of the sauce.

Beef might require longer cooking times to become tender, while lamb offers a rich, gamey alternative.

Slow Cooker Chicken Madras Ingredients

• 1 onion, peeled and roughly chopped
• 2 cloves of garlic, peeled
• 2 tsp of minced ginger
• 3 tbsp of ghee or vegetable oil
• 3 chicken breasts (approximately 525g or 18.5oz), chopped into bite-size chunks
• ½ tsp of ground cinnamon
• 3 tbsp of madras hot curry powder
• 1 ½ tsp of paprika
• ¼ tsp of ground fenugreek
• ½ tsp of tamarind paste
• ¾ tsp of salt
• ½ tsp of black pepper
• 400 ml (14 oz) of passata
• 2 tbsp of tomato puree (paste for US)
• 200 ml (7 oz) of full-fat coconut milk
• For serving: small bunch of fresh coriander, 1 finely sliced red chilli, ¼ red onion finely sliced, and boiled rice

How To Make Slow Cooker Chicken Madras

1. Prep the base: In a mini food processor, combine the onion, garlic, and ginger. Blitz to a smooth paste. If it’s too thick, add a tiny splash of oil to help it along.
2. Brown the onion mix: In a skillet over high heat, warm up the ghee or oil. Toss in the onion mix and fry for 3-4 minutes until it begins to brown at the edges.
3. Cook the chicken: Add the chicken chunks to the skillet, cooking for 2-3 minutes just until they start to seal. No need to fully cook them; we’re just locking in some juices.
4. Spice it up: To your skillet, sprinkle in the cinnamon, curry powder, paprika, fenugreek, tamarind paste, salt, and pepper. Stir well and cook for a minute to awaken all those gorgeous spices.
5. Combine in the slow cooker: Transfer the contents of the skillet to your slow cooker. Stir in the passata and tomato puree until everything is well mixed.
6. Slow cook to perfection: Pour in the coconut milk and give it a good stir. Set your slow cooker to low and let it cook for 5-6 hours. If you’re pressed for time, a high setting for 2-3 hours should also do the trick. The goal is tender chicken immersed in a thick, aromatic sauce.
7. Serve and enjoy: Once the curry is done, ladle it over some fluffy boiled rice. Garnish with fresh coriander leaves, slices of red chilli, and some red onion for an extra crunch.

Recipe Tips

• Browning the chicken: Before adding to the slow cooker, give those chicken pieces a nice sear for extra flavor that really makes a difference.
• Thickening the sauce: If your curry sauce feels too thin after cooking, a cornstarch slurry can thicken it up perfectly without altering the taste.
• Managing spice levels: Adjust the amount of curry powder and red chili based on your heat preference; it’s all about finding your perfect balance.
• Using tomato paste: A tablespoon of concentrated tomato paste can deepen the sauce’s flavor profile, adding a rich and tangy undertone that complements the spices.
• Freshness counts: Always garnish with fresh coriander and red onion right before serving to maintain their crisp texture and vibrant color.

Recipe Variations

• Vegetarian twist: Swap chicken for chickpeas or tofu for a hearty, plant-based version that still soaks up all the aromatic curry flavors beautifully.
• Creamier curry: Introduce a dollop of yogurt or cream in the last hour of cooking for a silkier, smoother sauce that mellows out the spice.
• Beef Madras: Replace chicken with beef chunks; just increase the cooking time to ensure the beef is tender, meltingly soft, and full of flavor.
• Seafood option: Add prawns or fish fillets during the last 30 minutes of cooking to avoid overcooking and ensure they remain succulent and tender.
• Low-fat version: Use light coconut milk and reduce the ghee or oil by half for a lighter, healthier version that still delivers on taste and satisfaction.

What To Serve With Chicken Madras

Serve your Chicken Madras with naan bread, basmati rice, cucumber raita, mango chutney, and a side of sautéed spinach.

How To Store Chicken Madras

In The Fridge:

Cool the Chicken Madras completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.

Ensure the container is sealed properly to maintain freshness and prevent absorbing other flavors from the fridge.

In The Freezer:

Place your Chicken Madras in a freezer-safe container or ziplock bag, leaving some space for expansion and freeze it for up to 3 months.

Thaw overnight in the fridge before reheating. Avoid refreezing once thawed to maintain the quality.

How To Reheat Chicken Madras

Reheat your Chicken Madras in a saucepan over medium heat, stirring occasionally, until it’s thoroughly warmed through.

Alternatively, microwave it in a microwave-safe dish, covered, stirring halfway through the reheating process.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Chicken Curry
• Slow Cooker Chicken Balti
• Slow Cooker Mayflower Curry