Chicken madras
- Elena Silcock
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Serves 3 - 4
Easy
Prep: 20 mins
Cook: 35 mins
A star rating of 4.3 out of 5.314 ratingsRate
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Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Dairy-free
Egg-free
Gluten-free
Healthy
Low calorie
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 onion
peeled and quartered
-
2 garlic cloves
-
thumb-sized 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
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Nutrition: per serving
-
kcal373
low
-
fat17g
-
saturates4g
-
carbs9g
-
sugars8g
low
-
fibre3g
-
protein43g
-
salt0.7g
low
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Method
-
step 1
Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
-
step 2
Heat 1 tbsp vegetable 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.
-
step 3
Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
-
step 4
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.
-
step 5
Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
-
step 6
Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
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A star rating of 4.3 out of 5.314 ratings
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