Chicken Madras

Chicken Madras

Chicken Madras comes from the southern region of India, specifically Chennai (formerly known as Madras), which gives the dish its name. It’s a bold and spicy curry with a harmonious blend of heat, spice and earthy flavours. The recipe typically includes chicken, tomatoes, aromatic spices and coconut milk.


  • 1 onion, peeled and quartered
  • 2 cloves of garlic
  • thumb-sized piece of ginger, peeled
  • ½ red chilli
  • 1 tbsp vegetable oil
  • ½ teaspoon turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tsp hot chilli powder (to taste)
  • 4 chicken breasts, cut into pieces
  • 400g (14oz) tin of chopped tomatoes
  • small packet of chopped coriander
  • rice, naan and mango chutney to serve

Method of cooking:

In a food processor, pulse the onion, garlic, ginger and red chilli to a coarse paste.

Heat the vegetable oil in a large saucepan and add the paste. Fry for 5 minutes until soft.

Add the turmeric, ground cumin, ground coriander and chilli powder. Stir well and cook for a few minutes.

Add the chicken breasts, making sure they are covered in the spice mixture.

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the pan.

Pour in the chopped tomatoes, add a large pinch of salt, cover and simmer on a low heat for 30 minutes or until the chicken is tender.

Stir in the chopped coriander and serve with rice, naan and mango chutney.

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