Chicken Madras recipe

One of my favourite flavour of curry when I order takeaway or go to an Indian restaurant is a Madras, usually chicken. It's a hot curry, normally listed just under Vindaloo for strength. According to a local curry house the Madras originates from southern India and its main ingredients are garlic, chilli and tomato purée.

I was contacted by a representative for Schwartz, a herb and spice manufacturer, to see if I wanted to try out a recipe using their products. Of course, great opportunity to use their herbs and spices would be in a curry so I took the chance to make a home-made Madras for the first time.

It would be perfect for a dinner party idea for the main course; preparation for the curry is pretty simple, it's really a case of measuring and simmering. I cooked mine in a large wok as I find sauces simmer down better in a wok. Cooking time is approximately 30 minutes and can be adapted so that it's less spicy hot if you wish just by lowering, or even removing, the chilli parts.

Ingredients for the chicken Madras recipe

Makes two large portions, or 3 to 4 smaller potions

  • 500g chicken breast
  • 1 teaspoon Schwartz cayenne chilli powder
  • 1 tablespoon Schwartz ground coriander
  • 1 ½ teaspoons Schwartz ground cumin
  • 1 teaspoon Schwartz turmeric
  • ½ or 1 onion depending on your taste, chopped fine
  • 2 or 3 garlic cloves, crushed through a garlic press
  • 2 or 3 fresh hot chillies, change according to taste (I find this level very hot)
  • juice of one lemon
  • 2 teaspoons olive oil
  • 2 tablespoons of tomato purée
  • a pinch of salt, pepper and sugar
  • 250ml of beef stock (stock cube will do)
  • choice of rice, I went for wild rice

How to make the chicken Madras

  • Get a saucepan on the heat with some water for your rice.
  • In a largish frying pan or wok heat the oil over a medium heat, once hot gently fry to the onions to soften.
  • Add the chicken and continue frying for a couple of minutes, then add all the other ingredients except the purée and beef stock. 
  • Fry for a minute or two, then add the purée and beef stock and simmer. Whilst doing this it may be best to cook your rice, according to the packet instructions.
  • The sauce will begin thicken, this took me around 15 minutes.

Serve immediately and enjoy your meal. Why not get some poppadoms and sauces, along with some naan bread to make the meal just like an Indian restaurant.

Chicken Madras recipe, using Schwartz spice
The Schwartz spices I used for this recipe



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