Chicken Madras curry in a balti dish with naan bread

Chicken Madras

  • 1
  • 2
  • 3
  • 4
  • 5
(106 ratings)

Prep: 20 mins Cook: 35 mins


Serves 3 - 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal373
  • fat17g
  • saturates4g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein43g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 onion, peeled and quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • thumb-sized chunk of ginger, peeled



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ red chilli
  • 1 tbsp vegetable oil
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Blitz 1 quartered onion, 2 garlic cloves, a thumbsized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.

  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.

  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.

  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. 

  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.

  6. Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Aug, 2019
Enjoyed this last night but did add a few tweaks. Added a couple of baby aubergines and some Swiss chard and natural yogurt. It turned out great and everyone enjoyed it. Also only used 3 chicken breads and it was more than enough with the veg.
Mrs Wales 19
9th Jun, 2019
We love a curry in our house so I'm always looking for new recipes to try. I'm follow new recipes to the letter the first time i try them then modify if i need to. We were really looking forward to this one, i left it over night to let the flavours mature and served it with rice and a naan. I can honestly say it was one of the least curry-like meals we've ever had! It just tasted like chicken in a spicy tomato sauce. Really bland and so disappointing! Everyone has different tastes though so fingers crossed the next recipe is better.
4th Jun, 2019
This just tastes like chicken in tomato paste with a tiny spice tickle. Please don't hate me, I am just being honest.
1st Jun, 2019
Love this recipe. The flavours go so well together.
Jordan Picken's picture
Jordan Picken
19th May, 2019
Very nice! I didn’t blend it before hand but it’s really spicy and tasty! I would suggest some sour cream to pop in too but good recipe and simple
14th May, 2019
Looks nice, but it's very tasteless. Not rich at all. Won't bother making again!
maggiebleksley's picture
27th Mar, 2019
Looks like a good recipe. I'll try it. I don't understand how all these people found it tasteless and flavourless. I'd like to know how many tons of chilli powder they need before they can taste chicken and tomatoes with some aromatic spices - or do they just miss the spices and seasoning out altogether?
13th Mar, 2019
Dull, boring and flavourless. more like a chicken tomato sauce with a bit of a kick. Very disappointed, don't waste you rtime
maggiebleksley's picture
26th Mar, 2019
How was it flavourless? Did you forget to put the spices in?
10th Mar, 2019
I was pleasantly surprised with this recipe given the reviews below. I did use ghee instead of vegetable oil, and used good quality spices which may have made it a bit tastier. It definitely just serves 3 though.


Lisa Malinowski's picture
Lisa Malinowski
10th Nov, 2018
I would like to cook this for a dinner party tonight but want to make it ahead...could I make it up to adding the tomatoes stage and refrigerate for a few hours?
22nd Jan, 2018
How long would this last in the Fridge? Can it be frozen and reheated?
goodfoodteam's picture
12th Oct, 2018
Thanks for your question. We think this recipe is best served fresh for really tender chicken but you can keep it in the fridge for up to two days or freeze if you like. Reheat until piping hot throughout.
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. Yes, you can keep in the fridge for up to 2 days or freeze on the day, defrost in the fridge and reheat (although we think it's better served fresh!)
Wass Aldeek's picture
Wass Aldeek
8th Oct, 2018
How have you arrived at 17g of fat per portion? :S A chicken breast is about 4g => 16g + 15g (oil) = about 32g. If it serves 4 people, then it should come out at 8g of fat a portion. Any ideas where the extra 40g of fat has come from?
Michael Whitehead's picture
Michael Whitehead
5th Aug, 2019
I added double the spices/chillies...tasted much better
Want to receive regular food and recipe web notifications from us?