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Easy Chicken Madras

Published Wednesday, 12 October, 2011 by Ross

Curryhouse style, easy to cook



  • 500g chicken thighs, deboned and cut into inch cubes
  • 1 large onion
  • 2 inches of ginger
  • 3 cloves garlic
  • 1 chilli for mild, 2 or 3 for hot, seeds in
  • 400g passata
  • 4tbsp madras curry powder
  • 1 tbsp ground corriander
  • 2 tsp turmeric
  • 1tsp cumin
  • 1tsp pepper
  • pinch of sugar
  • salt to taste
  • butter
  • dried corriander leaves to garnish


Prepare your sauce first, into a blender put the onion and ginger (sliced and peeled), garlic, chilli, passata, spices, and sugar.

Blend it into a smooth paste, and add a pint of water.

Now put it into a pan and simmer it for a good hour with the lid off nice and gently, this may seem a long time so it's good to make several batches of this sauce and freeze.

When you're ready to prepare the meal fry off the chicken in the butter so it's seared on the outside. Pour in your sauce and simmer it for about 20 minutes.

Garnish with a little corriander and serve on a bed of rice, this is very similar to what most curryhouses use.

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