Chicken Madras curry in a balti dish with naan bread

Chicken Madras

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(121 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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13th Mar, 2019
Dull, boring and flavourless. more like a chicken tomato sauce with a bit of a kick. Very disappointed, don't waste you rtime
maggiebleksley's picture
26th Mar, 2019
How was it flavourless? Did you forget to put the spices in?
10th Mar, 2019
I was pleasantly surprised with this recipe given the reviews below. I did use ghee instead of vegetable oil, and used good quality spices which may have made it a bit tastier. It definitely just serves 3 though.
Angelica Waller's picture
Angelica Waller
9th Mar, 2019
Tasteless... Cooked one day before to improve flavours... And still tasteless. Taste like chicken and tomato sauce...
Angelica Waller's picture
Angelica Waller
9th Mar, 2019
Tasteless... Cooked one day before to improve flavours... And still tasteless. Taste like chicken and tomato sauce.
Emma Barnard
24th Feb, 2019
Followed the recipe, and all spices were recently bought, but overall disappointed with the results, quite bland and tasteless, and needed far more heat. Won’t be using the recipe again, and will look for an alternative to try.
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.


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