Mob's Chicken Madras Recipe

Ingredients

• 6cardamom pods
• 1 tspground turmeric
• 2 tspgaram masala
• 2 tspchilli powder
• 8skinless chicken thighs
• 2 × 400 g cansplum tomatoes
• 1 tbsptomato purée
• 1chilli
• 2onions
• 2 clovesgarlic
• 15 gginger
• 400 gbasmati rice
• to tastesalt
• to tasteblack pepper
• a splasholive oil

Instructions

1. 1

   Toast the spices

   Put the garam masala, chilli powder, turmeric and crushed cardamom pods, including the seeds, in a wide frying pan with a splash of oil. Toast for 1 minute over a medium heat.

2. 2

   Add aromatics

   Crush the garlic and grate the ginger, then stir them into the pan. Finely chop the onions and mix them through so they are coated in the spices.

3. 3

   Brown the chicken

   Add the chicken thighs and cook for 5 minutes, until nicely browned.

4. 4

   Simmer the curry

   Stir in a heaped tablespoon of tomato purée, then add the plum tomatoes and break them up with a spoon. Bring the curry to the boil, lower the heat and simmer for 20 minutes.

5. 5

   Cook the rice

   Cook the basmati rice according to the instructions on the packet.

6. 6

   Season the curry

   Once the chicken is cooked through, chop the green chilli and add it to the curry with salt and black pepper.

7. 7

   Serve the curry

   When the sauce has thickened, take the pan off the heat. Serve the curry over steaming rice.

What is chicken Madras?

Madras-style curry is known for a bold, warming spice profile and a tomato-based sauce. The name is commonly associated with curry-house cooking inspired by South Indian flavours, rather than one single fixed recipe.

This version builds flavour by briefly toasting ground spices and cardamom, then simmering chicken thighs in tinned tomatoes. Rice makes it a filling, simple meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 43g protein, 100g carbs, 24g fat.

The basmati rice provides most of the carbohydrates, while the chicken thighs contribute much of the protein and fat. Tomatoes and onions add some carbohydrates and fibre, and the olive oil adds fat. Serve with an extra portion of vegetables if you want more variety on the plate.

The spice base

Whole cardamom: crush the pods so the seeds can flavour the oil along with the turmeric, garam masala and chilli powder.

Brief toasting: keep the pan over medium heat and stir for the stated minute. The spices should become fragrant, not dark or burnt.

Building the sauce

Aromatics: garlic, ginger and onion go in after the spices, so they take on the seasoned oil. Chop the onions finely to help them soften during the simmer.

Tomatoes: break the plum tomatoes up in the pan, then let the sauce reduce over the 20-minute simmer. Stir occasionally so it cooks evenly.

Getting the chicken right

Browning: give the thighs 5 minutes in the pan and turn them as needed so their surfaces colour. If the pan is crowded, work in batches rather than letting the pieces steam.

Doneness: check that the thickest part of each thigh is cooked through before adding the final chilli and seasoning.

Timing the rice

Rice timing: follow the packet instructions, as cooking times vary between brands. Starting it while the curry simmers helps both finish close together.

Fluffy grains: avoid stirring the rice more than needed while it cooks, then drain or rest it as directed on the pack.

Serving ideas

Rice: spoon the curry over freshly cooked basmati so it can catch the tomato sauce. For a balanced plate, add a simple vegetable side such as greens or cucumber.

Final seasoning: taste the curry after adding the chopped chilli, then adjust the salt and pepper before serving.

Recipe notes & tips

• Crush the cardamom pods enough to expose the seeds before adding them to the pan.
• Keep the spices moving as they toast so they do not catch on the bottom of the pan.
• Cut the onions finely so they soften and blend more readily into the sauce.
• Break up the plum tomatoes with the spoon as they heat.
• Start the rice during the curry's simmer so it is ready to serve alongside it.

Variations

• Adjust the heat: use less chilli powder or omit the fresh chilli for a milder curry.
• Add extra vegetables: stir in chopped vegetables that can cook during the simmer.
• Use chicken breast: cut it into pieces and check it carefully so it does not overcook.
• Choose a smoother sauce: crush the tomatoes more thoroughly with the spoon as they cook.
• Serve with flatbread: offer it alongside the rice for another way to scoop up the sauce.

Common mistakes to avoid

• Burning the spices: toast them over medium heat for just 1 minute, stirring as they cook.
• Crowding the pan: brown the chicken in batches if the thighs do not fit in a single layer.
• Leaving tomatoes whole: break them up with a spoon so they form a sauce as they simmer.
• Overcooking the chicken: check that it is cooked through, then take the curry off the heat once the sauce has thickened.
• Starting the rice too late: cook it while the curry simmers, following the packet timing.

How to store

Cool leftovers and refrigerate them in a covered container for up to 2 days. Reheat the curry and rice until piping hot throughout; add a splash of water to the curry if the sauce has thickened in the fridge.

Frequently asked questions