Easy Chicken Madras Recipe

Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 246 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic
• salt and ground black pepper to taste
• 2 onions, coarsely chopped
• ½ cup chopped cilantro, or to taste
• 1 (2 inch) piece fresh ginger, grated
• 1 (14 ounce) can chopped tomatoes
• ¼ cup Madras curry powder
• 1 splash water, or as needed
• 2 red chile peppers, stemmed and seeded
• 4 skinless, boneless chicken breasts, cut into large chunks

Recipe Instructions

Step 1

Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.

Step 2

Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.

Step 3

Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.

Step 4

Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.