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Chicken Madras Curry



  • 1 tbsp vegetable oil or ghee 
  • 2 small white onions, cut into thin slices 
  • 4 chicken breast, cut into small chunks 
  • 2 tbsp of CHIEF Madras Curry Paste 
  • 1 tsp of CHIEF Ground Masala Juice of half a lemon (about 2-3 tbsp of lemon juice) 
  • 1 can of chopped tomatoes (400g) 
  • Splash of water 
  • Small knob of butter 
  • Drizzle of vegetable oil 
  • 1 small white onion, finely diced 
  • 8 CHIEF cloves 
  • 5 CHIEF Cardamon Pods 
  • Small pinch of CHIEF Saffron Powder 
  • 8 Bay leaves 
  • 450g of Basmati rice 


  • To make the curry: Heat the oil in a large frying pan on high. Cook the onions for 10 minutes until transparent and starting to colour. 
  • In a separate bowl, mix the chicken with the masala and lemon juice. Then cook on medium heat for another 10 minutes. 
  • Then add the curry paste. Coat the chicken with the paste and cook for another couple of minutes. Then season with salt, add the canned tomatoes and then simmer for another 20 minutes. 
  • To make the Pilaf: Place the butter and oil in a large saucepan. saute the diced onion for 5 minutes, then add the spices and cook for a further` 2 minutes. Then add the rice and coat it with the butter. Add the chicken stock, bring up to a boil and then cover and cook on a medium heat for 10-15 minutes. 
  • Finish the curry off by adding chopped shadoni beni, serve it warm with the pilaf.


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