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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

1 out of 3 Difficulty
3 out of 3 spice levels Hot
50 mins Preparation

Ingredients

Serves 4 people

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

Method

  1. Heat the oil in a pan and fry the diced onions for 3 minutes.
  2. Add the Patak's Madras Spice 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.

  • Serves 4 people

    • 2 tbsp vegetable oil
    • 125g onion, diced
    • 3 tbsp Patak's Madras Spice 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 Spice 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.