Chicken Madras curry in a balti dish with naan bread

Chicken Madras

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(64 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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9th Feb, 2019
Followed the recipe, more like chicken with sauce, will get a takeaway next time!
28th Jan, 2019
very tasty
30th Dec, 2018
Just had this tonight, it goes great with Sag Aloo recipe on this site. Will definitely make again. Added chicken stock as previously suggested, it definitely made it a little tastier.
Carly Brennan's picture
Carly Brennan
5th Nov, 2018
I made this tonight, it was really lovely and I did enjoy it but I had to add a small amount of chicken stock, I also I added some bay leaves. Will make it again though.
Tony Ross's picture
Tony Ross
14th Oct, 2018
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
27th Sep, 2018
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.
2nd Sep, 2018
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.
30th Aug, 2018
Excellent recipe and very flavoursome. Will definitely be making this again. Enjoyed by all.
25th Jul, 2018
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?


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?
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