Chicken Madras
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
263 kcal
-
Course
Main Course, Dinner
Chicken Madras
Description
This Chicken Madras recipe uses chicken pieces browned in vegetable oil, then combined with a mixture of tomato paste, ground coriander, cumin, turmeric, chili powder, paprika, garam masala, and salt to build a complex spice profile. The inclusion of canned chopped tomatoes adds body and depth to the sauce as it simmers and thickens over 20 to 25 minutes. The method ensures the chicken is fully cooked and coated in a robust, savory, and warmly spiced curry sauce.
The texture is tender chicken enveloped in a thick, slightly chunky tomato sauce with vibrant color and bold flavor from the spices. This curry serves well alongside steamed rice or warm naan bread, allowing the sauce to be soaked up and enjoyed fully.
The recipe's notes remind that nutritional information is provided as a courtesy and not guaranteed, meaning cooks should consider their own dietary needs separately. The dish is suitable for making ahead and reheating for a flavorful meal.
Ingredients
- 600 g chicken
- 1 onion Finely chopped
- 400 g tomato Canned
- 2 tbsp tomato paste
- 4 cloves garlic Minced
- 2 tbsp vegetable oil
- 2 tsp ground coriander
- 1 tsp cumin ground
- 1 tsp Turmeric
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp salt
- 1 handful Coriander For garnish
Instructions
- Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion for 4-5 minutes until it becomes tender and golden.
- Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant.
- Add the chicken to the pan and stir-fry for 5-7 minutes until it turns slightly brown, stirring occasionally.
- Mix the tomato paste, ground coriander, ground cumin, turmeric, chili powder, paprika, garam masala, and salt in the pan, and stir well to coat the chicken.
- Cook for 2-3 minutes, adding a splash of water if required to prevent the spices from sticking to the bottom of the pan.
- Pour the chopped tomatoes into the pan and cook for 4-5 minutes, stirring occasionally.
- Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes until the chicken is fully cooked and the sauce has thickened.
- Garnish with fresh coriander leaves and serve hot with rice or naan bread.
Notes
- Note that the nutritional information given is for general guidance and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 854mg | 36% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 17mg | 19% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
