Chicken Madras
We’re not kidding when we say this Chicken Madras is one of the easiest curries you’ll ever make! Delivering takeaway-style flavours for a fraction of the calories, it’s on the table in just 40 minutes. Add some Pilau Rice, a few Samosas and even some Onion Bhajis on the side and you’ve got yourself a fakeaway feast!
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NutritionPer Serving
- Calories202
- Carbs15g
- Protein26g
- Fat3.2g
- Saturates0.5g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Next time you fancy an Indian-inspired fakeaway, pencil this Chicken Madras into your meal plan! A classic choice from the takeaway menu, you’ll be surprised how easy it is to recreate the fiery flavour in your own kitchen.
Madras curries are known for being on the spicier end of the scale, but the beauty of making your own from scratch is that you get to be in control of how much chilli goes into the mix! For this recipe, we’ve used fresh green chillies, along with mild chilli powder to keep things medium-spicy. To ramp up the heat even more, you can add in extra fresh chillies, or swap the mild chilli powder for hot if you prefer.
Once your ingredients are prepped, everything goes into the pan to simmer for half an hour, until the chicken is cooked and the sauce has thickened. It’s really that simple!
At just 202 calories per serving, there’s plenty of room to add your favourite starters and side dishes. You’ll find lots of inspiration in this roundup of our best recipes for a curry night.
What diets is this Chicken Madras suitable for?
This Chicken Madras recipe is suitable for dairy-free diets.
It can be made gluten free as long as you swap the stock cube for a suitable gluten-free version.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken Madras?
Nope! This is a really simple recipe that uses ingredients you’ll be able to find in any supermarket.
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‘Hubby made the chicken madras and he knows his curry's. He was very impressed with the end result saying what a great and easy to make recipe. This will be a regular in our house!’
How many calories are in this Chicken Madras?
This Chicken Madras is included in our Everyday Light category because it contains just 202 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Chicken Madras recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and garlic and fry for 5 minutes.
Step 2
Add the chilli and ginger and fry for a further 5 minutes. Add all the spices and fry for 1 minute until fragrant. Add the chicken and fry for 4 minutes until browned on all sides.
Step 3
To the boiling water add the stock cube, tomato puree, cider vinegar and sweetener. Stir to combine.
Step 4
Pour the stock mixture and chopped tomatoes into the pan and stir.
Step 5
Bring to the boil, then lower the heat and simmer for 15 minutes. The sauce should be thickened and chicken cooked through.
Step 6
Sprinkle over the coriander and serve with your choice of accompaniment.
What could I serve with this Chicken Madras?
You could serve this recipe with a portion of fluffy basmati rice. 50g of raw basmati rice (or 125g of cooked basmati rice) will add an extra 173 calories to your meal, taking the total calories per portion to 375.
Alternatively, add any of the following side dishes:
How do you know when Chicken Madras is cooked?
You’ll need to cook this Chicken Madras for around 30 minutes or until the chicken is cooked all the way through, and the sauce has thickened.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chicken Madras in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftover Chicken Madras in the fridge for around 3 days. Make sure that you allow your leftovers to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chicken Madras?
This recipe absolutely can be frozen! Please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Chicken Madras?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Chicken Madras
We’re not kidding when we say this Chicken Madras is one of the easiest curries you’ll ever make! Delivering takeaway-style flavours for a fraction of the calories, it’s on the table in just 40 minutes. Add some Pilau Rice, a few Samosas and even some Onion Bhajis on the side and you’ve got yourself a fakeaway feast!
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 202
- Carbs 15G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and garlic and fry for 5 minutes.
- Add the chilli and ginger and fry for a further 5 minutes. Add all the spices and fry for 1 minute until fragrant. Add the chicken and fry for 4 minutes until browned on all sides.
- To the boiling water add the stock cube, tomato puree, cider vinegar and sweetener. Stir to combine.
- Pour the stock mixture and chopped tomatoes into the pan and stir.
- Bring to the boil, then lower the heat and simmer for 15 minutes. The sauce should be thickened and chicken cooked through.
- Sprinkle over the coriander and serve with your choice of accompaniment.
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2 comments
See what others have to say
Marion LawsonTuesday 2nd July 2024
Hi, can I use any other vinegar, such as white wine, sherry or balsamic as I don’t have cider vinegar.Thank you.
HollyMonday 8th July 2024
Hey Mariuon, white wine vinegar would be fine, hope that helps!
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