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September 16, 2025
Easy Chicken Madras Recipe Recipe
Easy chicken madras brings the great British takeaway institution home with this popular curry house favorite that delivers authentic restaurant flavors. This beloved dish represents the type of curry that Britons enjoy an average of twice weekly, making it one of the most popular Indian dishes. The Madras-style preparation creates the perfect balance of heat and flavor that makes this curry so addictive and satisfying. This takeaway-style recipe allows you to recreate restaurant-quality results in your own kitchen without ordering delivery. The authentic spice blend and cooking techniques ensure you get genuine curry house flavors that rival your favorite local establishment.
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.
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients
2 onions, coarsely chopped
2 red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4 skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste
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.
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.
Recipe Tip
You can substitute 1 pound of vegetables or seafood for chicken if preferred.
Nutrition Facts (per serving)
| 246 | Calories |
| 7g | Fat |
| 21g | Carbs |
| 26g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 246 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 7% |
| Cholesterol 59mg | 20% |
| Sodium 256mg | 11% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 4g | 16% |
| Total Sugars 9g | |
| Protein 26g | 51% |
| Vitamin C 51mg | 57% |
| Calcium 109mg | 8% |
| Iron 5mg | 29% |
| Potassium 647mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
