Madras Beef Curry Recipe

 This Madras Beef Curry is a bold, aromatic dish that brings the authentic flavors of South Indian cuisine straight to your kitchen. Named after the former name of Chennai, this curry is known for its rich, deep red color and medium to hot spice level that builds beautifully as you eat. Unlike milder curry dishes, Madras curry celebrates the complex heat of dried chilies combined with warming spices like coriander, cumin, and garam masala. The beef becomes incredibly tender through slow cooking, absorbing all the vibrant spices while creating a thick, flavorful sauce that's perfect for soaking up with rice or naan bread. This recipe uses easily available ingredients to create an authentic taste that's both satisfying and warming. The curry serves 6 people generously and actually tastes even better the next day, making it perfect for meal prep or feeding a crowd who loves bold, spicy food.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Serves: 6 people

What You'll Need

For the Curry Base:

  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 3 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 6 garlic cloves, minced
  • 2-inch piece fresh ginger, grated
  • 2 tablespoons Madras curry powder
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon cinnamon powder

For the Sauce:

  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can (14 ounces) coconut milk
  • 1 cup beef stock
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon brown sugar
  • 2 tablespoons tamarind paste (or 1 tablespoon lemon juice)

For Garnish:

  • 1/4 cup fresh cilantro, chopped
  • 2 green chilies, sliced thin (optional)
  • 1 lime, cut into wedges

Preparing the Beef

Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides, about 6-8 minutes total per batch. The beef should develop a nice golden crust. Transfer the browned beef to a plate and set aside.

Building the Spice Base

In the same pot, add the remaining tablespoon of oil. Add the chopped onions and cook for 8-10 minutes, stirring occasionally, until they're golden brown and soft. This step is crucial for developing the curry's deep flavor. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Blooming the Spices

Add the Madras curry powder, ground coriander, cumin, turmeric, chili powder, and cinnamon to the onions. Stir constantly for 1-2 minutes until the spices become very fragrant and slightly darker in color. This process, called blooming, releases the essential oils in the spices and prevents them from tasting raw.

Creating the Sauce

Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes, allowing the tomatoes to break down slightly. Pour in the coconut milk, beef stock, and add the bay leaves. Stir in the salt, brown sugar, and tamarind paste.

The Long Simmer

Return the browned beef to the pot, along with any accumulated juices. Bring the curry to a gentle boil, then reduce the heat to low and cover partially. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened considerably. If the sauce becomes too thick, add a little more stock. If it's too thin, simmer uncovered for the last 15 minutes.

Testing for Doneness

The curry is ready when the beef easily shreds with a fork and the sauce coats the back of a spoon. The oil from the coconut milk may start to separate slightly on the surface, which is a good sign that the flavors have melded properly.

Final Seasoning

Taste the curry and adjust the seasoning. Add more salt if needed, a pinch more chili powder for extra heat, or a little more brown sugar if it seems too spicy. Remove the bay leaves before serving.

Serving Your Curry

Ladle the curry into bowls and garnish with fresh chopped cilantro and thin slices of green chili if you want extra heat. Serve with steamed basmati rice, naan bread, or roti. The curry pairs beautifully with cooling sides like cucumber raita or a simple yogurt drink to balance the heat.

Understanding the Heat Level

This curry has a medium to hot spice level that builds as you eat. The heat comes from the chili powder and Madras curry powder, but it's balanced by the creamy coconut milk and sweet onions. If you're sensitive to spice, start with half the chili powder and add more to taste.

Make-Ahead Benefits

Like many curries, this dish improves significantly after resting. Make it a day ahead and reheat gently on the stovetop, adding a splash of stock if needed. The flavors will be more developed and the heat will mellow slightly.

Storage Tips

Store leftover curry in the refrigerator for up to 4 days or freeze for up to 3 months. The curry may thicken when cold, so add a little stock or water when reheating. Freeze in portion-sized containers for easy weeknight dinners.

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