Chicken Madras curry in a balti dish with naan bread

Chicken Madras

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(12 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
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  • 1 onion, peeled and quartered



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

  • 2 garlic cloves
  • thumbsized 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 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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Comments, questions and tips

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17th Mar, 2018
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...
1st Mar, 2018
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!
1st Mar, 2018
I made this last week and it was absolutely delicious.
24th Feb, 2018
Made this tonight. My flatmate said he didn’t want something too spicy so I used mild instead of hot chilli powder but otherwise followed the recipe exactly... and it was bland as the shipping forecast. The only discernible flavour was the tinned tomatoes. Avoid.
27th Feb, 2018
Agreed, although I used the sauce (there was plenty left) as a base for some pork cheeks I needed to cook. I coloured the meat in a pan and stuck the whole lot into a slow pot for 7 hours. Turned out just grand. PS I’d already added small potatoes and carrots in the first cooking just for the heck of it!
22nd Jan, 2018
How long would this last in the Fridge? Can it be frozen and reheated?
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!)
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