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.

    28 people made this

    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

    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.


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

    See it on my blog

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