An easy homemade chicken madras curry recipe with a handful of cheap ingredients.
This lazy simple recipe will take around 45 minutes and make for 4 servings.
- 4 chicken breasts, diced
- 1 carton passata (500g) Or 1 tin chopped/whole tomatoes
- 1 tablespoon madras paste More/less to taste. Could swap for madras curry powder.
- 1 tablespoon tomato puree
- 1 onion, peeled and diced
- 2 cloves garlic Minced, chopped or grated
- 1 teaspoon ginger Minced, chopped or grated
- 1/2 to 1 red chilli, deseeded and chopped Amount to taste
- 1 tablespoon oil
- Frozen veg (e.g. peas) (optional)
- Pilau rice (optional, to serve) Or other rice
- Chopped coriander (optional, to serve)
How to make an easy chicken madras curry recipe:
- Prep by peeling and dicing up the onion. Deseed and finely chop up the chilli. Finely chop, mince or grate the garlic and ginger.
- Dice up the chicken breast.
- Over a medium heat, add a tablespoon of oil to a large frying pan or saucepan.
- Fry the onion, chilli, garlic and ginger together for five minutes.
- Turn up the heat to high and add the chicken. Fry, stirring often, for a few minutes until the chicken is white all over.
- Stir through the curry paste for 30 seconds.
- Add the passata or chopped tomatoes together with the tomato puree, stir well and reduce heat to a simmer.
- Simmer gently for 30 minutes, stirring regularly. If it begins to stick to the pan, add a splash of water.
- Stir in any frozen vegetables you like for the final 5 minutes.
- Optionally serve with pilau rice and some freshly chopped coriander.