Chicken Madras

Nice And Spicy

Posted by David Horne.

Sep 10, 2017

Serves 4
Ready in 3 hours


2 x green chillies
3 x garlic cloves
2cm fresh root ginger (peeled and grated) 
700g chicken cut into chunks (or the meat of your choice.)
1 x onion thinly sliced 
6 x cardamom pods (crushed) 
2 x bay leaves
400g tin chopped tomatoes 
6 x tbsp tomato puree
300ml boiling chicken stock.
2 level tsp tamarind paste

Madras Curry Powder

2 x tbsp coriander seeds
2 x tbsp fenugreek seeds
1 x tbsp black mustard seeds
2 x tsp cumin seeds
1 x tsp fennel seeds
1 x tsp black peppercorns
1 x cinnamon stick
5 x cloves
1 x tsp turmeric.


Put the chillies, garlic and ginger in a small food processor and blend with 100mil water to make a paste. Set aside. 
Make the Madras curry powder using a pestle and mortar. (or spice grinder! it has to be easier)
Grind together the coriander, fenugreek, mustard, cumin, fennel, peppercorns seeds,  cinnamon and cloves.
stir in the turmeric and again set aside. 
Spray a non-stick pan with 1cal cooking spray. Seal the meat and set aside.
Add the onions to the pan and cook for around 10 minutes until soft or light brown add your garlic paste that you made earlier, cardamom, bay leaves and your Madras curry powder. Stir well.
Return the chicken to the pan add the chopped tomatoes, tomato puree, chicken stock and tamarind. 
Oven cook for 2.5 - 3 hours in a medium heat oven or as I did place in a slow cooker.
Serve with rice and lots of speed veg and watch the weight fall off.