Chicken Madras curry in a balti dish with naan bread

Chicken Madras

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(3 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
  • thumbsized 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 the onion, garlic, ginger and chilli together in a food processor until it becomes a coarse paste. Heat the 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.

  2. Tip in the spices and stir well, cook for a couple of minutes to toast them a bit, then add the chicken. Stir and make sure everything is covered in the spice mix. 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. 

  3. Pour in the chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

  4. Stir through the coriander and serve with rice, naan and a big dollop of mango chutney.

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