Hey there curry lovers!
This chicken madras recipe is every bit as good as the takeaway variety (almost) but without the massive amount of calories.
Cooked in one pot with a handful of vegetables and lots of spices, you may as well bookmark, print or otherwise save this page to refer to it again in the future – we are that confident.
- 1 onion, peeled and quartered
- 4 garlic cloves, minced
- Thumb size stem of ginger, grated
- 2 bay leaves, roughly broken
- 1 cinnamon stick, broken into pieces (optional)
- ½ red chilli
- 1 tbsp vegetable oil
- 1 tsp mixed herbs
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tsp hot chilli powder
- 4 chicken breasts, sliced into chunks
- 400g can chopped tomatoes
How To Make Chicken Madras
Heat the oil in a large saucepan for 5 minutes.
Add in the onion, minced garlic and grated ginger stirring well.
If the ingredients starts to stick to the pan, add a tablespoon of water.
Add the spices and stirring in well and cooking for a couple of minutes.
Add the chicken pieces and stir making sure everything is covered in the spice mix.
Cook until the chicken turns pale – always add a small splash of water if it sticks to the pan.
Add the chopped tomatoes and a big pinch of salt.
Cover and cook on a low heat for 30 mins, until the chicken is tender and you’re done.
Serve with cooked basmati rice and garnish with freshly chopped coriander.