Sunday, 13 October 2013

Recipe: Chicken Madras

Now that winter is setting in, I'm starting to cook bigger, warmer meals again. I love cooking (despite not having any flair - I have to copy recipes exactly) and I'd cook enough of this madras for four so we can have leftovers for lunch the following day. 

I serve with risotto rice (as I love the stodgy moist texture of this rice) and Naan bread from either our local corner shop or Lidl (which are superb). This is from my favourite cookbook Virgin to Veteran - I've yet to find a bland recipe from it and it's very simple. This recipe is so flavoursome, as there are so many spices and herbs and you let it simmer for so long. There are quite a few ingredients but most are from the store cupboard but if you do need to buy, they last for ages and you'll want to make this again! 

The original recipe is actually with lamb (which is deliicious) but I've used chicken here as it's less expensive (I am always shocked at the price of lamb)and both can work.

Curry never looks that appetising in my photos - you'll just need to trust me on this!

Aromatic chicken madras
Serves: 4 
  • 700g chicken 
  • 2-3 green chillies
  • 2 large onions
  • 4-5 tbsp vegetable oil
  • 4 cloves
  • 6 cardomum pods
  • Salt and pepper
  • 4 garlic cloves, peeled and crushed
  • A thumb-sized piece of fresh ginger, peeled and grated
  • 1 tsp red chilli powder
  • Half tsp ground cumin 
  • Half tsp ground coriander
  • 1 tsp turmeric
  • 50ml water
  • Half a can of 400g chopped tomatoes
  • 1-2 tsp tomato puree
  • 2 tsp tamarind paste
  • Half a can of 400ml coconut milk
  • Handful of fresh coriander leaves, chopped
  1. Cut the chicken into 4cm cubes. Organise your spices ready to throw into your pan, finely chop your chillies and deseed (leave in if you like the extra heat), finely dice the onions.
  2. Put a large heavy-bottomed frying pan on the heat. Add the oil. Toss in the cloves and cardamom and cook for a minute, so the spices release their fragrance.
  3. Add the onions and a bit of salt. Cook over a medium heat, stirring, for 10 minutes or so. Let them brown to create a rich curry base without burning. Add the garlic, ginger and chillies. Cook and stir. Add the chilli powder, cumin, ground coriander and turmeric. Cook and stir for 2 minutes. 
  4. Add the chicken, stir and mix well. Add the water, tomatoes, puree and tamarind paste. The mix will look quite dry but it will loosen up as the meat releases its juices.
  5. Cover the pan and simmer on a very low heat. Check to see it's not too dry and stir every so often.
  6. After 45 minutes, add the coconut milk and a bit of fresh coriander. Stir well. Return to simmer for another 45 minutes, taste and adjust the seasoning if necessary.


  1. we had this tonight - it was delicious. Have ordered the book! x

  2. We're having it with lamb tonight and yes, it is absolutely amazing - thank you for sharing. Fiona xx

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