Easy Chicken Madras Recipe

Name: Easy Chicken Madras Recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 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; 0.25 cup Madras curry powder; 4 skinless, boneless chicken breasts, cut into large chunks; 1 (14 ounce) can chopped tomatoes; 0.5 cup chopped cilantro, or to taste

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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.

Recipe by Try This Recipe!

Updated on October 26, 2022

close up view of Chicken Madras garnished with fresh herbs in a pot

3

Prep Time:

20 mins

Cook Time:

1 hrs 5 mins

Total Time:

1 hrs 25 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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

Cook's Note:

Substitute 1 pound of vegetables or seafood for the chicken, if preferred.

Nutrition Facts (per serving)

246	Calories
7g	Fat
21g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 246
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	7%
Cholesterol 59mg	20%
Sodium 256mg	11%
Total Carbohydrate 21g	8%
Dietary Fiber 4g	16%
Total Sugars 9g
Protein 26g
Vitamin C 51mg	255%
Calcium 109mg	8%
Iron 5mg	29%
Potassium 647mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.