This easy Chicken Madras by Jamie Oliver is a flavorful and spicy curry perfect for a quick and satisfying dinner. Made with tender chicken, rich madras curry paste, and a touch of creamy coconut, it’s a versatile dish you can whip up using everyday ingredients. Serve it with warm naan bread for a hearty meal everyone will love.
Ingredients Needed
- 4 skinless, boneless chicken breasts or thighs (about 600g / 1.3 lbs)
- ½ lemon (juice only)
- 1 tsp garam masala
- Salt, to taste
- 2 tbsp (30ml / 1 fl oz) vegetable oil or ghee (clarified butter)
- 1 large onion, finely chopped
- Ready-made madras curry paste: 1-2 tbsp (for mild), 3 tbsp (for medium-hot), or 4-5 tbsp (for hot) (15-25g / 0.5-1 oz)
- 1x400g (14 oz) can chopped tomatoes
- 50g (2 oz) desiccated coconut
- Small handful of fresh coriander, chopped
How To Make Chicken Madras
- Prepare the chicken: Cut the chicken into bite-size pieces and mix with the lemon juice, garam masala, and salt.
- Cook the onion: Heat the oil or ghee in a deep frying pan or saucepan over medium heat and cook the onion for 6-7 minutes until softened and golden.
- Cook the chicken: Add the chicken to the pan and fry for 3-4 minutes until the chicken turns opaque.
- Add the spices: Stir in the madras curry paste and cook for 2 minutes to release the flavors.
- Simmer the curry: Add the chopped tomatoes and desiccated coconut. Cover with a lid and simmer gently for about 20 minutes.
- Finish the dish: Stir in the chopped coriander and serve straight away with naan bread.
Recipe Tips
- Choose the right chicken: For tender, juicy chicken, use boneless thighs instead of breasts. Thighs stay moist during cooking and absorb the flavors better.
- Adjust the spice level: To control the heat, start with 1-2 tbsp of madras curry paste for a milder taste, and increase up to 4-5 tbsp if you prefer a hotter curry.
- Cook the onions slowly: Make sure the onions are golden and softened before adding the chicken. This brings out their natural sweetness and deepens the flavor of the curry.
- Simmer gently: Once you add the tomatoes and coconut, let the curry simmer gently for 20 minutes. This allows the chicken to fully absorb the spices and results in a more flavorful sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Madras cool to room temperature, then store it in an airtight container in the fridge. It will keep for up to 3 days.
- Freeze: Let the curry cool to room temperature, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Reheat the Chicken Madras in a saucepan over medium heat for about 5-8 minutes, stirring occasionally until it’s heated through. Add a splash of water or broth if the sauce thickens too much.
Nutrition Facts
Serving Size: 1 serving (474g)
- Calories: 467
- Total Fat: 22g
- Saturated Fat: 16g
- Cholesterol: 128mg
- Sodium: 136mg
- Potassium: 1284mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 14g
- Protein: 43g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Enchiladas
- Jamie Oliver Chicken Drumsticks Recipe
- Jamie Oliver Chicken Bean Stew
- Jamie Oliver Chicken Wrapped In Bacon
Jamie Oliver Chicken Madras Recipe
Description
This easy Chicken Madras by Jamie Oliver is a flavorful and spicy curry perfect for a quick and satisfying dinner. Made with tender chicken, rich madras curry paste, and a touch of creamy coconut, it’s a versatile dish you can whip up using everyday ingredients. Serve it with warm naan bread for a hearty meal everyone will love.
Ingredients
Instructions
- Prepare the chicken: Cut the chicken into bite-size pieces and mix with the lemon juice, garam masala, and salt.
- Cook the onion: Heat the oil or ghee in a deep frying pan or saucepan over medium heat and cook the onion for 6-7 minutes until softened and golden.
- Cook the chicken: Add the chicken to the pan and fry for 3-4 minutes until the chicken turns opaque.
- Add the spices: Stir in the madras curry paste and cook for 2 minutes to release the flavors.
- Simmer the curry: Add the chopped tomatoes and desiccated coconut. Cover with a lid and simmer gently for about 20 minutes.
- Finish the dish: Stir in the chopped coriander and serve straight away with naan bread.
Notes
- Choose the right chicken: For tender, juicy chicken, use boneless thighs instead of breasts. Thighs stay moist during cooking and absorb the flavors better.
- Adjust the spice level: To control the heat, start with 1-2 tbsp of madras curry paste for a milder taste, and increase up to 4-5 tbsp if you prefer a hotter curry.
- Cook the onions slowly: Make sure the onions are golden and softened before adding the chicken. This brings out their natural sweetness and deepens the flavor of the curry.
- Simmer gently: Once you add the tomatoes and coconut, let the curry simmer gently for 20 minutes. This allows the chicken to fully absorb the spices and results in a more flavorful sauce.
Jamie Oliver Chicken Madras Recipe