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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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

246 calories; 6.8 g total fat; 59 mg cholesterol; 256 mg sodium. 20.7 g carbohydrates; 25.6 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2018
I wasn't sure if we would like this but it was surprisingly delicious. My husband is fussy but he actually raved about it. It was nice to try something really different for a change and I liked the idea of using the healthy garlic ginger and curry ingredients. No changes except I threw in a handful of frozen peas for some color. Served with rice sour cream and slices of soft tortilla as I had these on hand. Read More
(3)

Most helpful critical review

Rating: 3 stars
02/08/2018
Meh. Could go with or not. Nothing special. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2018
I wasn't sure if we would like this but it was surprisingly delicious. My husband is fussy but he actually raved about it. It was nice to try something really different for a change and I liked the idea of using the healthy garlic ginger and curry ingredients. No changes except I threw in a handful of frozen peas for some color. Served with rice sour cream and slices of soft tortilla as I had these on hand. Read More
(3)
Rating: 5 stars
01/28/2018
I wasn't sure if we would like this but it was surprisingly delicious. My husband is fussy but he actually raved about it. It was nice to try something really different for a change and I liked the idea of using the healthy garlic ginger and curry ingredients. No changes except I threw in a handful of frozen peas for some color. Served with rice sour cream and slices of soft tortilla as I had these on hand. Read More
(3)
Rating: 5 stars
01/25/2018
No changes. Yes will make again. Really enjoying your app. Read More
(1)
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Rating: 4 stars
12/24/2018
I've been wanting to learn how to make Indian food and this has come close to what I'm used to getting in a nearby restaurant. Next time I make it I will blend the tomatoes in with the onion/garlic/ginger paste to make it a true red sauce instead of pouring the tomatoes in with the chicken. Think I will like better. Warning: If Vindaloo Curry is used instead of Madras Curry (which I couldn't find) go sparingly because it is has a lot of heat. Use 1/4 the amount of curry given in the recipe for mild and 1/2 the amount for medium heat. Vindaloo Curry does give it that nice Indian flavor I was looking for. Read More
(1)
Rating: 3 stars
02/07/2018
Meh. Could go with or not. Nothing special. Read More