South Indian Chicken Madras

Preparation Time 20 minutes
Cooking Time 15 minutes
Standing/Marinating 0 minutes
Serves 4-6 portions
450-600g breast fillets, skinned, chopped & cubed 2-3 cloves fresh garlic
50ml tomato puree or paste 1/4 tsp ground turmeric
45ml vegetable oil 2 Tbsp lemon juice, preferably fresh
a pinch of ground fenugreek 1 onions, finely chopped
1/4 tsp ground fennel seeds 1 cup water
2 tsp ground coriander seed 2 fresh green chillies, seeded and chopped
2 tsp fresh root ginger, grated 4-6 curry leaves
1 tsp chopped chilli powder salt
chillies fresh coriander, to garnish


  1. Mix the tomato puree, fenugreek, fennel, ground coriander, ginger, chilli powder, garlic, turmeric, lemon juice, salt and water together in a bowl and set aside.
  2. Heat the oil in a wok, pot or large skillet (kahari) and fry the onion until golden brown.
  3. Add the chicken and stir for one minute, allowing the chicken to seal.
  4. Pour the spice mixture into the pan and stir thoroughly to cover the chicken with the sauce and stir for two minutes.
  5. Lower the heat and allow to simmer for 8-10 minutes.
  6. Remove from heat and garnish with fresh coriander and chillies.
  7. Serve hot with Naan bread or rotis.