Madras Curry (Vegan or Chicken)

Recipe by Pierre Dance
READY IN: 3hrs 30mins


  • 2
    teaspoons peanut oil
  • 1
    cup turnip, diced
  • 1
    cup carrot, cut into 1/4 inch roundels
  • 1
    cup yellow onion, diced
  • 12
    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


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