Cookbook:Chicken Madras

Cookbook | Ingredients | Recipes

This is a recipe for a Chicken Madras (however other meats can be used substituted for the chicken). It is a popular curry in the UK. Serves 4



  1. Find a large saucepan or frying pan which has a lid, place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
  2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
  3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
  4. Add the diced chicken and stir until the chicken is cooked through.
  5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardamom pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionally (if the sauce starts to stick to the pan add some water)
  6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
  7. Serve

Suggestion: Add approx 1/2 teaspoon of chili powder when adding the cayenne pepper to bring the heat up to about a madras where this dish currently sits about a Hot Masala.

Garnish: fresh chilis, pinch of garam masala, and freshly chopped coriander leaves.