Myree's Chicken Madras

    55 min

    There is nothing quite like authentic Indian food prepared using a traditional recipe. This dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse through out the day to make it even more delicious.


    Kent, England, UK
    554 people made this

    Serves: 4 

    • 700g chicken breast / thighs
    • 3 small green chillies
    • 5 tablespoons cooking oil
    • 3 cloves
    • 2 cardamom pods
    • 2 large onions, finely chopped
    • 2.5cm piece root ginger, finely chopped
    • 4 garlic cloves, crushed
    • 1 teaspoon red chilli powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 teaspoon turmeric
    • salt to taste
    • 1 teaspoon ground nutmeg
    • 1/2 (400g) tin chopped tomatoes, pureed
    • handful coriander leaves
    • 1 teaspoon garam masala

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Remove any skin on the chicken and cut into bite size pieces. Finely chop the chillies, and do not remove the seeds.
    2. Heat the oil in a large non-stick pan, add the cloves and cardamom and wait till they sizzle.
    3. Add the onions and fry until dark brown, the onions must be dark for the perfect result.
    4. Now add the green chillies, ginger and garlic and cook for 30 seconds.
    5. Next add the red chilli powder, cumin, coriander, turmeric and salt and stir frequently.
    6. Add the chicken and 50ml of water and mix well for 2-3 minutes.
    7. Finally add the nutmeg and tomatoes; cook covered for a further 20 minutes on a medium heat or until chicken is tender.
    8. When ready to serve, sprinkle with garam masala and fresh chopped coriander.

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