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CHICKEN MADRAS

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sobhna's chicken madras recipe

INGREDIENTS

Serves 4

  • 500g chicken breast diced

  • 2 tablespoons of ghee / oil

  • Pinch of asafoetida (optional)

  • 1 inch ginger grated

  • 2 cloves garlic grated or finely chopped

  • Bay leaves (optional)

  • Half a medium onion finely diced

  • 2-3 tablespoons of diced tinned tomatoes

  • 1 tablespoon tomato puree

  • Crushed pepper

  • 2 tablespoon authentic original curry paste

  • 2 teaspoon tamarind and date chutney

  • 100ml coconut milk

  • 2 tablespoon Kastoori methi (dried fenugreek leaves) (optional)

  • Salt to taste

  • 0.5 teaspoon garam masala

  • Chopped coriander to garnish

METHOD

  1. Heat the ghee or oil in a pan on high heat, adding asafoetida, ginger, garlic and bay leaves once the oil is hot.

  2. Add diced onion and cook for 3-4 minutes to soften, stirring continuously.

  3. Once the onion are softened, add chicken and stir for 4-5 minutes.

  4. Stir in tinned tomatoes, tomato puree, crushed black pepper, curry paste and tamarind chutney.

  5. After 4-5 minutes add the coconut milk, and simmer on medium-high for 4-5 minutes before adding in crushed kastoori methi and salt to taste.

  6. Move to a low heat until the chicken is cooked through (about 3-4 minutes) before adding garam masala.

  7. Garnish with chopped coriander and serve with warm roti or naan and rice.

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