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Chicken Madras

Chicken Madras

This dish is named for the city of Madras - now called Chennai - which is the populous capital of the South Indian state of Tamil Nadu. As with most traditional Indian dishes there are many different variations on the recipe - this one is a hearty tomato based curry with the spices of coriander, cumin, turmeric and chilli. I think it is the perfect winter warmer, especially if you like your curries nice and spicy. A Madras is often served with a cooling raita on the side

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 40 mins
Difficulty: Easy



This recipe features


  • 2 tbsp vegetable oil
  • 125g onion, diced
  • 3 tbsp Patak's Madras Paste
  • 250g canned chopped tomatoes
  • 2 tbsp yogurt
  • 2 tbsp fresh coriander, chopped
  • salt to taste
  • 300ml water
  • 450g chicken, diced


  1. Heat the oil in a pan and fry the diced onions for 3 minutes.
  2. Add the Patak's Madras Paste and continue to fry for a further 2 minutes.
  3. Add the chopped tomatoes and cook for 5 minutes.
  4. Add the diced chicken and cook for 15 - 20 minutes, adding water as necessary if the sauce is too thick.
  5. Add the yogurt, adjust the salt and add the chopped coriander.
  6. Cook for another 5 minutes or until the chicken is tender and cooked through. 
  7. Serve hot, with Patak's Raita and Naan.

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