Chicken madras curry


Such a quick and easy recipe as ready prepared curry paste is used for this recipe. It is possible to make your own but to be honest there are excellent ready made pastes available so there is no great advantage making your own, unless of course your own family recipe.

Serves: 4

Total time: 35 minutes


  • 2 garlic cloves (peeled and minced)
  • 1 teaspoon medium chilli powder (more if you want)
  • 1 chickpeas (canned) (rinse)
  • 1 tablespoon cornflour
  • 4 chicken fillets (can use cooked leftovers)
  • 1 tablespoon olive oil
  • 1 tin tomatoes (chopped)
  • 2 onions (peeled and diced)
  • 2 tablespoon ginger (Peeled and grated)
  • 2 tablespoon curry paste
  • 300ml chicken stock


  • Cut chicken fillets into cubes of 1.5cms
  • Heat the oil in a saucepan, add chicken fry gently for 5 minutes, stir
  • Place curry paste and cornflour into a 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