Chicken Madras Recipe

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people


  • 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


  1. 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.
  2. 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.
  3. Add in your chicken breasts and brown those off too in the paste.
  4. Pour in a can of chopped tomatoes, and fill the same can half-full with water and add this in too.
  5. Leave on low-medium heat on the hob for 50 minutes to reduce the liquid. Season to taste after it's reduced.
  6. Serve with a scattering of coriander, a big spoonful of basmati rice, yoghurt, and a fluffy naan.