Easy Chicken Madras Recipe recipe

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2 onions, coarsely chopped
2 red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4 skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste

Nutrition Info

245.9 calories
carbohydrate: 20.7 g
cholesterol: 58.5 mg
fat: 6.8 g
fiber: 4.4 g
protein: 25.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 255.7 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -


  1. Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste, season with salt and pepper.

  2. Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.

  3. Heat a small skillet over medium-low heat. Add Madras curry powder, cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.

  4. Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

Recipe Yield

4 servings

Recipe Note

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 should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

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