Chicken Madras

Chicken Madras

Core recipe

Points 2½ per serving

2 onions (chopped),
1 tsp ground ginger,
5 crushed garlic cloves,
2 red chillies (deseeded and sliced lengthways),
1-2 green chilies (deseeded and sliced lengthways),
7oz can tomatoes,
2 tsp ground cumin,
1 tsp ground coriander,
½ - 1 tsp chilli powder,
1 tsp ground turmeric,
4 grilled & sliced chicken breasts,
6 fl oz warm water,
Salt to taste,
1 tsp garam masala
Fresh tomatoes to garnish.

Dry fry onions with ginger, 3 garlic cloves, red chillies and some water until onions are soft.

Remove from heat and allow to cool.

Dry fry remaining garlic and green chillies until garlic is golden brown. Add half of tomatoes, with juice, and cook for 1-2 mins.

Add cumin, coriander, chilli powder and turmeric.

Reduce heat to low and cook for 6-8 mins, stirring frequently.
Add the chicken and the water.

Bring to boil, simmer for 5 mins until sauce has thickened.

Meanwhile, put dry-fried onion mixture in a jug with the remaining tomatoes.
Blend in blender until smooth and then add to the chicken mixture.

Season to taste with salt and continue simmering for a few more minutes until the sauce is thick.


Stir in the garam masala & serve, garnished with sliced tomatoes. 

Chicken Madras

2 med onions (chopped), 1 lvl tsp ground ginger, 5 crushed garlic cloves, 2 red chillies (deseeded and sliced lengthways), 1-2 green chillies (deseeded and sliced lengthways), 1 7oz can tomatoes, 2 lvl tsp ground cumin, 1 lvl tsp ground coriander, ½ - 1 tsp chilli powder, 1 lvl tsp ground turmeric, 4 grilled & sliced chicken breasts, 6 fl oz warm water, salt to taste, 1 lvl tsp garam masala & fresh tomatoes to garnish. 

Dry fry onions with ginger, 3 garlic cloves, red chillies and some water until onions are soft. Remove from heat and allow to cool. Dry fry remaining garlic and green chillies until garlic is golden brown. Add half of tomatoes, with juice, and cook for 1-2 mins. Add cumin, coriander, chilli powder and turmeric. Reduce heat to low and cook for 6-8 mins, stirring frequently.

Add the chicken and the water. Bring to boil, simmer for 5 mins until sauce has thickened.

Meanwhile, put dry-fried onion mixture in a jug with the remaining tomatoes. Blend in blender until smooth and then add to the chicken mixture. Season to taste with salt and continue simmering for a few more minutes until the sauce is thick. Stir in the garam masala & serve, garnished with sliced tomatoes.

Free on red or green if using the chicken as a Healthy Extra (measure).