Fiery Hot Madras Chicken & Coconut Curry

09 Sep, 2026

Fiery Hot Madras chicken and coconut curry served with basmati rice and naan.

Rich, fiery and wonderfully comforting, this chicken and coconut curry is made for anyone who likes their dinner with a proper kick. Tender chicken simmers in tomatoes and creamy coconut milk until the sauce becomes thick and glossy, with lime and fresh coriander bringing a bright finish.

🔥 Spice & Dipity Hot Madras Curry Powder delivers the bold chilli heat and deep aromatic spice that makes this dish sing. Coconut milk rounds off the fieriest edges without hiding the character of the blend, giving you a curry that is hot, fragrant and extremely moreish.

🧾 Ingredients

600g boneless chicken thighs, diced
1 tbsp vegetable oil
1 onion, finely sliced
2 garlic cloves, crushed
2 tbsp Hot Madras Curry Powder
400g chopped tomatoes
400ml coconut milk
1 tsp brown sugar
Juice of 1/2 lime
Fresh coriander, to serve

👩‍🍳 Instructions

Heat the oil in a deep frying pan and brown the chicken.
Add the onion and cook for 5 minutes until softened, then stir in the garlic.
Add the Hot Madras Curry Powder and cook for 30 seconds.
Pour in the tomatoes and coconut milk, add the sugar and simmer gently for 20-25 minutes until the chicken is cooked and the sauce has thickened.
Finish with lime juice and scatter with coriander.

⏱️ Timings

Prep: 10 minutes | Cook: 30 minutes | Serves: 4

🍽️ Serving Suggestions

Serve with steamed basmati rice, naan or cooling cucumber yoghurt.

✨ Why This Recipe Works

Coconut milk softens the fieriest edges of the Madras blend without hiding its chilli, cumin and aromatic spice character.

⚠️ Allergy Notes

Hot Madras Curry Powder contains mustard seed and celery. Check all packaged ingredients for your dietary requirements.

🌶️ Try It With

🍽️ More Recipes Using Hot Madras Curry Powder

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