Chicken curry madras

Chicken curry madras
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 400 gr chicken breast
  • 50 gr yoghurt
  • 10 gr madras curry powder
  • 45 ml oil
  • 2 onions
  • 2 garlic cloves
  • 30 gr fresh ginger
  • 1 tbspn pataks curry paste
  • 2 carrots
  • 25 gr lemon juice
  • 400 gr chopped tomatoes (tin)
  • 1 tbspn ketchup
  • 100 gr coconut milk
  • 1 tbspn fresh coriander
  1. Dice the chicken and marinate in the yoghurt, madras curry powder and oil, if you can overnight.
  2. Peel and dice onion and garlic. Peel and grate ginger. Puree onion, garlic and ginger till smooth.
  3. Sweat onion, ginger and garlic off in oil without colouring.
  4. Wash, peel and dice carrots. Add to the pan. Cook until soft.
  5. Add curry paste with the madras powder and cook on low heat until fragrant.
  6. Add chopped tomatoes and let simmer until the vegetables are tender.
  7. Remove the chicken from the marinade. Keep the marinade for later.
  8. Stir fry the chicken in a separate pan until cooked.
  9. Add marinade, coconut milk and ketchup to the sauce. Cook for several minutes, check seasoning and add lemon juice, salt or pepper to taste.
  10. In the meantime, cook the rice in salted boiling water until tender. Drain and keep warm.
  11. Add the cooked chicken to the sauce and serve with the rice. Garnish with fresh coriander.
Stuff to know
Frying off the curry paste and spices will release their flavour but do not burn them.
Bind the sauce if need be with corn flour mixed with some cold water. The sauce will thicken when boiling.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Spice up the dish by adding ground cinnamon, ground cardamom, ground cumin, ground coriander, ground turmeric and/or ground chilli powder to your liking.
Serve with naan bread (click here for the recipe).