Name: Chicken madras
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 onion peeled and quartered; 2 garlic cloves; thumb-sized chunk of ginger peeled; ½ red chilli; 1 tbsp vegetable oil; ½ tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1-2 tsp hot chilli powder (depending on how spicy you like your curry); 4 chicken breasts cut into chunks; 400g can chopped tomatoes; small pack coriander chopped; rice naan and mango chutney, to serve

Chicken madras

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

55 min total 20 min prep 35 min cook 4 373 cal

Instructions

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1 Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
2 Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
3 Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
4 Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
5 Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
6 Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.