Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Madras Curry (Vegan or Chicken) Recipe
    Lost? Site Map

    Madras Curry (Vegan or Chicken)

    Madras Curry (Vegan or Chicken). Photo by Bergy

    1/1 Photo of Madras Curry (Vegan or Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Pierre Dance's Note:

    This is from, the site for World Merchants, an incredable spice and tea shop hidden below The Pike Place Market in Seattle. The owner, Tony Hill is a fanatic for good food. His spice blends are shipped un-ground if requested. I run just enough for each recipe through a black Braun coffee mill (Not the white one I grind coffee in.)minutes before use. I am slowly working my way through his shop. It is amazing how much I don't know about spices, but I am Learning.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 2 teaspoons peanut oil
    • 1 cup turnip, diced
    • 1 cup carrot, cut into 1/4 inch roundels
    • 1 cup yellow onion, diced
    • 1/2 cup chicken breasts (optional) or 1/2 cup chicken thigh, diced (optional)
    • 2 -4 tablespoons freshly ground Madras curry powder (almost any curry will do nicely but my favorite is the Madras)
    • 2 cups chicken stock or 2 cups vegetable stock
    • 1 cup potato, diced 1/4 inch
    • 1 tablespoon jalapeno, seeded, vained, minced


    1. 1
      Heat a heavy stock pot, add Oil.
    2. 2
      Add Turnips, carrots, Onions, and Chicken (if used).
    3. 3
      Saute 'til slightly carmelized.
    4. 4
      Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
    5. 5
      Add water to barely cover ingredients, simmer very slowly for 2 hours.
    6. 6
      Add water to keep the mixture covered.
    7. 7
      Add Stock, Potato, and Chilies.
    8. 8
      Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
    9. 9
      Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
    10. 10
      A nice Sangria goes very, very well with this dish.
    11. 11
      ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
    12. 12
      Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
    13. 13
      Omit the Chicken and Chicken Broth for Vegetarian.

    Ratings & Reviews:

    • on July 18, 2008


      I was looking for something easy to heat at work for lunches in winter, and this perfectly fit the bill. Good flavours and very healthy, what more can I ask for? It was also great to cook on my OAMC day (which is actually once a week), because I could make other dishes while it simmered away. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2007


      Yummy! I used a shortcut for the chicken stock : 2-3 chicken bouillon cubes with 2 cups water (not the real thing, but will do when short on time!) Added a red pepper (b/c I always add red pepper!), served with parboiled rice & green beans. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2006


      Felt like a bit of curry for lunch and spotted this recipe - excellent flavor with a good kick to it. I cut the recipe way back to one serving amd didn't add any chicken - no problem. I cooked it a bit long so it did get very soft. I served it would be delicious over basmati steamed rice/ Thanks Pierre for posting

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Madras Curry (Vegan or Chicken)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 93.2
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.5 g
    Cholesterol 2.4 mg
    Sodium 144.9 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 2.5 g
    Sugars 4.3 g
    Protein 3.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites