An authentic 300 calorie Chicken Madras recipe you can swap for your regular takeaway dish.
TAKEAWAYS. The Great British Institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They’re delicious! But they should be an occasional treat. As much as you should be able to include your favourite dishes in your diet, takeaways are loaded with sugar and fat and two times a week is a little too often.
I love Indian food, so I discovered chicken Madras. Madras comes from Madras in southern India, which is now known as Chennai. It’s not actually known as “Madras Curry” in India – the name was created my British restaurants.
What if I told you this chicken Madras recipe is absolutely stunning, easy to make, only 300 calories (if you’re counting), and you can make it with cauliflower, green beans, peppers (any veg you like!), white fish and seafood instead of chicken.
Add a big scoop of rice and spoonful of yoghurt and that’s 500 calories. Give this authentic recipe a go next time you fancy a takeaway. It takes about an hour to prepare and cook – more or less the same time it takes for your takeaway to arrive!
Chicken Madras Recipe
- 4 chicken breasts diced generously (add in 450g of veg or seafood if you like instead)
- 2 onions diced into chunks roughly
- 2 red chillies
- 4 heaped tablespoons of Madras powder if you're hankering after a takeaway, chances are you won't want to make your own spice mix but go ahead if you want to! I have a great Asian supermarket near me and their Madras spice mix is amazing.
- 2 cloves of garlic
- A large thumb-sized piece of fresh ginger root, grated
- 400 g can of chopped tomatoes
- Salt to taste
Grab a blender and put the onion, chillies, grated ginger, whole garlic cloves and a splash of water and blend into a smooth paste with salt and pepper. Heat up a large, high-sided pan, and add a tablespoon full of oil. Cook off the paste in the oil for 5 minutes until slightly browned.
Warm up a small pan and scoop 4 heaped tablespoons of your spice mix to bring out the spices. Then add the paste and stir in.
Add in your chicken breasts and brown those off too in the paste.
Pour in a can of chopped tomatoes, and fill the same can half-full with water and add this in too.
Leave on low-medium heat on the hob for 50 minutes to reduce the liquid. Season to taste after it's reduced.
Serve with a scattering of coriander, a big spoonful of basmati rice, yoghurt, and a fluffy naan.
Don’t forget to add this chicken madras recipe to your Pinterest board below for later: