Easy chicken Madras

    1 hour 25 min

    Instead of ordering a takeaway, try this easy recipe for Indian chicken curry, made with spicy hot Madras curry powder, tomatoes and onions.


    2 people made this

    Ingredients
    Serves: 4 

    • 2 onions, coarsely chopped
    • 2 red chilli peppers, stemmed and seeded
    • 1 (5cm) piece fresh ginger, grated
    • 2 cloves garlic
    • 1 splash water, or as needed
    • salt and ground black pepper to taste
    • 1 tablespoon vegetable oil
    • 25g Madras curry powder
    • 4 skinless, boneless chicken breasts, cut into large chunks
    • 1 (400g) tin chopped tomatoes
    • 25g freshly chopped coriander, or to taste

    Method
    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Place onions, chilli peppers, ginger and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
    2. Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
    3. Heat a small pan over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
    4. Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter fresh coriander on top.

    Suggestion:

    Substitute 450g of mixed vegetables or seafood for the chicken, if preferred.

    See it on my blog

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