Chicken Madras


Cook our healthy chicken Madras curry and ditch the takeaway menu. This simple family dinner is full of fragrant spices and tender pieces of chicken.

TIME   35 Minutes
Difficulty   EASY


373 Calories, 17 Fat, 4 Saturates, 43 Protein, 9 Carbs, 8 Sugars, 0.7 Salt, 3 Fibre

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1 onion, peeled and quartered
2 garlic cloves
thumbsized chunk of ginger, peeled
½ red chilli
1 tbsp vegetable oil
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp hot chilli powder (depending on how spicy you like your curry)
4 chicken breasts, cut into chunks
400g can chopped tomatoes
small pack coriander, chopped
rice, naan and mango chutney, to serve


  1. Blitz the onion, garlic, ginger and chilli together in a food processor until it becomes a coarse paste. Heat the oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
  2. Tip in the spices and stir well, cook for a couple of minutes to toast them a bit, then add the chicken. Stir and make sure everything is covered in the spice mix. Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
  3. Pour in the chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
  4. Stir through the coriander and serve with rice, naan and a big dollop of mango chutney.

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