• 1/4 of an Onion
  • 2-4 Garlic Cloves (Depending how much garlic you want in the curry)
  • 5 Bird's Eye Chillis
  • (x) Fillets Chicken Breast (Depending on how much you want in the curry)
  • 1tsp Ground Coriander
  • 1tsp Ground Ginger
  • 2-4tbsp Chilli Powders (Use different types to add to taste)
  • 1tbsp Cumin
  • 1tbsp Tumeric
  • 1tsp Paprika
  • 1/2tsp vinegar
  • Olive Oil (For saucepan)
  • 3/4 Can of Tinned Tomatoes
  • 1tbsp Tomato Puree (To boost tomato flavour) *OPTIONAL*
  • 2tbsp Habanero Chilli Flakes


  • STEP 1
    Peel the garlic and cut it into very small cubes, put into a bowl at the side. Peel the onion and cut it into small rectangles, put into the bowl with the garlic. Cut the chillis into the bowl using scissors. Cut each one into around 5 pieces.
  • STEP 2
    Put enough oil in the saucepan to cover the surface and absorb all the upcoming powders. Add the chopped chilli, garlic, and onion into the saucepan. Put the heat on low, stirring it so it doesn't burn.
  • STEP 3
    Once the onion and garlic has softened, add the cumin, tumeric, coriander, chilli powders, paprika, and ginger into the saucepan then stir. Add 1tbsp of habanero flakes.
  • STEP 4
    Cut up the chicken breast and add it into the saucepan. Stir it so it is covered in the spices. Stir to prevent burning.
  • STEP 5
    Once the chicken has started to cook on the outside, add the tinned tomatoes. Turn heat down while at this stage. Add 1tbsp habanero flakes. *OPTIONAL* Add 1tbsp tomato puree.
  • STEP 6
    After the chicken is almost cooked, put the saucepan lid on and leave it to cook throughout. Stir occasionally to prevent burning.
  • STEP 7
    Once the chicken is cooked, turn the heat off, and there you have it; a spicy madras curry!

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