Chicken Madras curry in a balti dish with naan bread

Chicken Madras

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(158 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
  • 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.

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Comments, questions and tips

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Paula Powell's picture
Paula Powell
23rd May, 2020
Didn’t taste like a curry at all, tasteless and watery
Craig Strong's picture
Craig Strong
23rd Feb, 2020
Like others, I have ‘doctored’ this curry slightly, small amount of methi, some Garam Masala, a pinch of Bengali 5 spicand fresh coriander (dhaniya), and i used tomato purée mixed with water, and 2 fresh tomatoes instead of tinned ones. I agree with previous comments about it being bland, possibly down to the recipe not using any salt, why not? unless I missed it? What I did find was a slightly bitter taste, and to my mind tasting too much of jeera. I overcame the bitterness by adding some mint from a jar, and as I didn’t have any sugar, a small dash of , and don’t laugh, tomato ketchup, as well as a small amount of coconut milk, not to weaken it down, but to overcome the slight bitter taste. An extra dash of garlic powder , to help the fresh cloves out, a dash more Garam Masala, and that was it, done! Served with basmati rice, home made onion chutney and popadums, it wasn’t half bad. I do have to admit, I’m still trying to emulate the taste of a good takeaway or restaurant curry, which I haven’t quite managed since the mid 70’s!
30th Nov, 2019
Very nice. I did have to add more curry powder to stop it tasting too much of tomato. And I left the lid of at the end to thicken
2nd Nov, 2019
I've given this recipe 4 stars because as a seasoned curry maker I could see that it was a good quick easy method. However I was aware that there was not enough spicing and I doubled the quantities given and added double ginger, onion and garlic. I also added cumin seed and cardamom with a piece of cinnamon to the oil and gently fried for 30 secs before I put the paste into the pan. If you like more heat then also add a teaspoon of chilli flakes. I found it very delicious and satisfying served with rice, mango chutney and chapatis.
Mark Edwards's picture
Mark Edwards
18th Oct, 2019
Looked at the ingredients, and thought that they should make for a nice curry, despite some of the negative comments. However those comments are right - this is a very bland and tasteless curry. I made sure to use the full amounts of all the listed spices, garlic, etc. and even though the resulting sauce looked quite thick and unctuous, both my wife and I thought it tasted watery and insipid - maybe it was the blending of the onion, rather than frying it diced, but I would certainly avoid this recipe. Anyone giving it good reviews is obviously not familiar with a good homemade curry.
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


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?
Maurice Devlin's picture
Maurice Devlin
13th Jun, 2020
We added extra chilli and coconut milk, was amazing :-)
Michael Whitehead's picture
Michael Whitehead
5th Aug, 2019
I added double the spices/chillies...tasted much better
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