Chicken Madras Recipe

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Jasper Modified: December 1, 2021
Chicken Madras Recipe

 

How To Make Chicken Madras

In just an hour, you can make this easy chicken madras recipe. You don't need to wait in line to enjoy this restaurant-worthy meal.

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Serves:

Ingredients

  • 1 onion, peeled and quartered
  • 2 garlic cloves
  • ginger, thumb-sized chunk, peeled
  • ½ red chilli
  • 1 tbsp vegetable oil
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp hot chilli powder
  • 4 chicken breasts, cut into chunks
  • cups tomatoes, canned, chopped
  • 1 pack coriander, small, chopped

For Serving:

  • rice
  • naan
  • mango chutney

Instructions

  1. Blitz the onion, garlic cloves, ginger and red chilli together in a food processor until it becomes a coarse paste.

  2. Heat the 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 the turmeric, ground cumin, ground coriander and 1 to 2 teaspoons of hot chilli powder and stir well. Cook for a couple of mins to toast them a bit, then add the chicken breasts. 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 chopped tomatoes, along with a big pinch of salt, cover and cook on low heat for 30 minutes, until the chicken is tender.

  6. Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Nutrition

  • Sugar: 4g
  • :
  • Calcium: 41mg
  • Calories: 232kcal
  • Carbohydrates: 8g
  • Cholesterol: 72mg
  • Fat: 11g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 2g
  • Potassium: 571mg
  • Protein: 25g
  • Saturated Fat: 3g
  • Sodium: 79mg
  • Trans Fat: 1g
  • Vitamin A: 987IU
  • Vitamin C: 24mg
Nutrition Disclaimer
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