Jamie Oliver Chicken Madras Recipe

There’s something about a homemade curry that just feels… grounding. Especially Chicken Madras. It’s bold, a little fiery, and fills the whole house with the kind of aroma that makes your neighbours sniff the air and wonder if they should casually pop round. (I’ve had this happen. Twice.)

I first made this dish during one of those weeks where everything was a bit much — you know, laundry mountain, work deadlines, fridge looking sparse. But somehow, I had all the spices. The stars aligned, I guess. One hour later, I had a bubbling, spicy, coconut-swirled pan of Madras and a kitchen that smelled like a proper curry house. A win.

This recipe’s from Jamie Oliver, but I’ve made it so many times now that it feels like mine. That’s the thing with good recipes — they end up with fingerprints and sauce splatters and little tweaks only you do.

Why You’ll Love It

• Quick weeknight magic – Ready in half an hour, and barely any fuss.
• Big curry energy – Rich, bold, a little smoky and spicy in the best way.
• One-pan wonder – Fewer dishes, more flavour. What’s not to like?
• Freezer-friendly – Make a double batch and thank yourself later.
• Custom heat level – Add more chilli if you dare… or don’t. Up to you.
• Deep flavour without waiting hours – It tastes slow-cooked, even when it’s not.

Ingredients

For the Madras:

• 1 onion, peeled and roughly chopped
• 2 garlic cloves, peeled
• 2 tsp minced ginger
• 3 tbsp ghee or vegetable oil
• 3 chicken breasts, cut into bite-sized chunks (about 525g)
• ½ tsp ground cinnamon
• 3 tbsp madras hot curry powder
• 1½ tsp paprika
• ¼ tsp ground fenugreek (optional, see note below)
• ½ tsp tamarind paste
• ¾ tsp salt
• ½ tsp black pepper
• 400 ml passata
• 2 tbsp tomato purée
• 200 ml full-fat coconut milk

To serve:

• Boiled rice
• Small bunch of fresh coriander
• 1 red chilli, finely sliced
• ¼ red onion, finely sliced

How to Make It

Blitz the base:

Throw the onion, garlic, and ginger into a food processor and blitz until it becomes a paste. Don’t worry if it’s a bit rough — this isn’t a beauty contest.

Start the flavour party:

Heat the ghee in a big pan over high heat. Tip in your onion-garlic-ginger mixture and fry for about 3-4 minutes, stirring now and then, until it smells amazing and goes golden around the edges.

Brown that chicken:

Add the chicken pieces. Sauté for 2–3 minutes until they’re sealed and just starting to colour. Don’t worry about cooking them through yet — we’ll get there.

Add your spice mix:

Turn the heat down to medium and stir in the cinnamon, curry powder, paprika, fenugreek (if using), tamarind, salt, and pepper. Let that toast for a minute. You’ll know it’s ready when it smells like curry heaven.

Pour in the saucy bits:

Add the passata and tomato purée, bring it all to a nice boil. Then in goes the coconut milk. Stir well and let the whole thing simmer gently for about 10 minutes. The sauce will thicken and deepen. This is when the magic happens.

Serve it up:

Ladle the curry over fluffy rice. Scatter on the fresh coriander, a few slices of red onion, and chilli if you like a kick. Sit down, tuck in, and feel like an absolute legend

Common Mistakes and How to Dodge Them

Why does my curry taste bitter?
You probably scorched the spices — they only need a minute or so. Keep stirring and don’t walk off to check your phone (been there).

Can I use chicken thighs instead?
Yes, and actually — they stay juicier. Just trim any excess fat and you’re golden.

It’s not thickening!
Give it a little longer. Simmer uncovered, and if you’re in a rush, a spoon of tomato paste can help.

Too spicy?
Cool it down with more coconut milk or a dollop of plain yogurt on top. (Or do what I do: eat it with naan and tears.)

Storage and Reheating

• Fridge: Keeps well for 2–3 days in a sealed container.
• Freezer: Freeze the cooled curry in batches for up to 3 months.
• To Reheat: Simmer gently in a pan with a splash of water. Or microwave it, covered, on medium heat. Stir halfway.

Frequently Asked Questions

Can I make this vegetarian?
Totally. Swap chicken for chickpeas, sweet potato, or tofu. Same steps, just less cooking time.

What if I don’t have tamarind?
You can skip it or use a squeeze of lime for that tangy hit. It’s subtle, but adds depth.

Is Madras always this spicy?
Not necessarily! Madras curry powder comes in different heats. Taste before you dump in all 3 tablespoons.

Nutrition Facts (Per Serving)

• Calories: 466
• Fat: 27g
• Carbs: 18g
• Protein: 40g
• Sodium: 675mg
• Sugar: 7g