Chicken Madras
Author: 3ykWpj6oc48
Chicken Madras is quite a quick and easy curry to make. You can make it as hot as you want by adjusting the amount of chilli you add. The recipe I’ve given makes a bit of a lip-tingler!
  • 600 g (20 oz) chicken, cubed
  • 1 onion, chopped
  • 400 g (14 oz) tin of chopped tomatoes
  • 5 tbsp (70 ml) tomato puree
  • Juice of 1 lime
  • 2 tsp garam masala
  • Big pinch of curry leaves
  • 3 tbsp ghee or vegetable oil
Spice Mix 1
  • 4 dried red chillis, broken
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 2 green cardamoms
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • ½ tsp black pepper
  1. Heat the ghee in a pan and fry the chicken for 5 minutes to seal it. Remove with a slotted spoon and put to one side.
  2. Add the onions to the pan and fry for 5 minutes or until golden brown.
  3. Add Spice Mix 1 to the pan and fry for 5 minutes.
  4. Add the tomatoes and tomato paste, bring to the boil and simmer for 10 minutes.
  5. Add the chicken with 150 ml (5 fl oz) of water. Bring to the boil, cover and simmer gently for 10 minutes.
  6. Add the lime juice, garam masala and curry leaves. Season with salt if desired. Simmer uncovered for a further 10 minutes. Serve.
Calories: 306 Fat: 15.4 Sugar: 4.8 Fiber: 2.1 Protein: 33.6 Cholesterol: 105.0
Titli's Tips
This is a lot spicier than it appears. The lime juice gives a slight sourness. Reduce the chilli powder for a milder version!
Recipe by Titli's Busy Kitchen at