Name: Easy Chicken Madras Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: small bunch of fresh coriander; 1 finely sliced red chilli; ¼ red onion - peeled and finely sliced; boiled rice; 1 onion - peeled and roughly chopped; 2 cloves garlic - peeled; 2 tsp minced ginger; 3 tbsp ghee or vegetable oil; 3 chicken breasts - chopped into bitesize chunks (this is about 525g or 18.5oz); ½ tsp ground cinnamon; 3 tbsp madras hot curry powder - * see note 1; 1 ½ tsp paprika; ¼ tsp ground fenugreek - * see note 2; ½ tsp tamarind paste; ¾ tsp salt; ½ tsp black pepper; 400 ml (14 oz) passata; 2 tbsp tomato puree - paste for US; 200 ml (7 oz) coconut milk (full-fat)

This Easy Chicken Madras is rich and fragrant, with a fiery kick in every bite. Blending the onion gives the sauce a thick and sumptuous texture. Serve with your favourite naan, flatbread, or basmati rice, and make it a perfect curry night!

I like a hot curry every now and then, but not so hot you can’t taste the flavours and you’re sweating at the table!

Easy Chicken Madras Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Chicken Madras:

1 onion - peeled and roughly chopped
2 cloves garlic - peeled
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts - chopped into bitesize chunks (this is about 525g or 18.5oz)
½ tsp ground cinnamon
3 tbsp madras hot curry powder - * see note 1
1 ½ tsp paprika
¼ tsp ground fenugreek - * see note 2
½ tsp tamarind paste
¾ tsp salt
½ tsp black pepper
400 ml (14 oz) passata
2 tbsp tomato puree - paste for US
200 ml (7 oz) coconut milk (full-fat)

To serve:

small bunch of fresh coriander
1 finely sliced red chilli
¼ red onion - peeled and finely sliced
boiled rice

Instructions

Let’s Get Cooking!

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Notes

Note 1 - Madras curry powder

If you can’t find madras curry powder use regular curry powder but add a teaspoon (or two if you like it really hot) of cayenne pepper or hot chilli powder.

Note 2 - Fenugreek:

Don’t buy a full jar if you’re only going to use it for this recipe, you can leave it out if you don’t have any – the madras powder will likely have some in anyway.

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