Chicken madras curry

Chicken madras curry

Chicken madras curryUse the leftover chicken from a Sunday roast to make this very easy chicken madras curry. Add lots of cubed vegetables, lentils, peas or beans to ‘pad’ out the contents if you feel there isn’t enough chicken. Deliciously cheap, quick to make and nutritionally balanced when served with extra vegetables or salad.

Servings: 4


  • 4 chicken fillets
  • 2 onions
  • 2 tblsp curry paste
  • 1 tblsp cornflour
  • 1 tin tomatoes
  • 1 tsp medium chilli powder
  • 1 tin chickpeas
  • 2 tblsp ginger
  • 2 garlic cloves
  • 300 ml chicken stock
  • 1 tblsp olive oil


  • Cut chicken fillets into cubes of 1.5cms
  • Heat the oil in a saucepan, add chicken and fry gently for 5 minutes, stir
  • Place curry paste and cornflour into saucepan, stir gently into chicken
  • Add the rest of the ingredients, stir gently, bring to boil
  • Turn down heat, cover with a lid and let simmer for 20 minutes
  • Taste and adjust seasoning if required. Adjust consistency if required by adding a little extra water if too thick and boil rapidly for 2 minutes to reduce the liquid if too thin