Chicken Madras


A bold and aromatic Chicken Madras curry, combining tender chicken with a rich, spiced tomato-based sauce for a flavourful and protein-packed dish.

Cooking Info

Prep Time: 10 mins

Cook Time: 20 mins

Servings: 4

Nutrition Information

Calories: 324

Protein: 48g

Carbs: 15g

Fat: 8g

Food Diary Barcode

Ingredients

2 tsp. coconut oil

600 g (1.5 lb) chicken breast, chopped into large pieces

1 cinnamon stick

1 onion, finely chopped

25 g (1 oz) garlic, puree or very finely chopped

25 g (1 oz) ginger, puree or very finely chopped

1 tbsp curry powder

1 tsp chilli powder

400 g (14 oz) chopped tomatoes

200 ml (7 fl oz) chicken stock

1 tsp Worcestershire sauce

30 g (1 oz) mango chutney

1 tbsp lemon juice

Large handful of fresh coriander, leaves and stems

Method


  1. In a wok, or a large frying pan, heat 1 tsp oil on a high heat.
  2. Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.
  3. Remove from the pan and set aside.
  4. Reduce the heat to about medium/high and add the other 1 tsp of oil and the cinnamon stick. Let the oil infuse with the cinnamon flavour for about 30 seconds.. Add the onion and fry for a few minutes until softened.
  5. Once the onion is cooked, add the garlic and ginger and fry for a further 30 seconds. Then add the curry powder and chilli powder and fry for a further 30 seconds.
  6. Add the cooked chicken back to the pan with the chopped tomatoes, stock, Worcestershire sauce, mango chutney and lemon juice.
  7. Reduce the heat to medium/low cover and simmer for about 10 minutes.
  8. After 10 minutes, remove the lid and add the coriander. Simmer for a further 5 minutes with the lid off to allow the madras to thicken.
  9. To serve, remove the cinnamon stick and garnish with more coriander.