Chicken Madras curry in a balti dish with naan bread

Chicken Madras

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(41 ratings)

Prep: 20 mins Cook: 35 mins

Easy

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
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Ingredients

  • 1 onion, peeled and quartered
    Onion

    Onion

    un-yun

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

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

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

    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

    Rice

    r-eye-s

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

Method

  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.

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Comments, questions and tips

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Tony Ross's picture
Tony Ross
14th Oct, 2018
5.05
I made this last night and it was so nice, I could not fault it at all. I stuck to the recipe, had a sag aloo as a side with saffron rice.
Dpaula's picture
Dpaula
27th Sep, 2018
5.05
Made this just now I’m going to finish off in the oven and have it for super tonight. I’ve had a sneaky taste and I must say it taste just like a takeaway. Thanks! Finally an excellent madras recipe we will use again and again.
nathmurr
2nd Sep, 2018
5.05
I put more than the recommended ingredients in as I like a lot of spices but I would say this was nicer than a takeaway, was very impressed and so easy to make will definitely be making this again.
lynnewoodland
30th Aug, 2018
Excellent recipe and very flavoursome. Will definitely be making this again. Enjoyed by all.
Dee145
25th Jul, 2018
5.05
Finally a recipe that my husband approves of! Hes usually picky with the curries I make and it can be hit and miss especially when I improvise. Tried a few other online recipes but this one he loved so will be saving this recipe. You can adjust how hot you want by adding more/less chillies to the onion paste. Also, I felt the spices I had weren’t fresh anymore so I added a tbs of madras powder.
wass0392 .'s picture
wass0392 .
25th Jul, 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?
Nathan Totten's picture
Nathan Totten
4th Jun, 2018
4.05
A well balanced madras, for those who think it's a bit bland cheack the freshness of your spices and increase accordingly. For a improvement in flavor try frying 1tbls wholegrain mustard for 2-3 minutes and adding to the last 10 minutes simmering
kathjeffery
17th Mar, 2018
5.05
This is the best madras recipe I've tried and came out as close to take away madras I've had at home. I used chicken legs cut into pieces and also added a couple of tsp madras curry paste to intensify the flavour. Didnt have whole chillis but 1 tsp chilli powder was very fiery- just how I like it. This will be my go-to madras recipe from now on. Yum...
Abbeym95
1st Mar, 2018
5.05
Made this earlier today and it was great, could not fault. Always craving Indian takeaways and that was the closest we’ve had at home!
suhoha
1st Mar, 2018
5.05
I made this last week and it was absolutely delicious.

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Dave1993
22nd Jan, 2018
How long would this last in the Fridge? Can it be frozen and reheated?
goodfoodteam's picture
goodfoodteam
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
goodfoodteam
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?
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