Chicken Madras

We recently launched the Bite Me Spices Madras Curry Powder but I hadn't had a chance to put up a recipe until a customer prompted me to do so. Here's a simple rich tomato-based Madras style curry dish that can be prepared quickly for a week night dinner or put in the slow cooker in the morning and forgotten about until dinnertime.

Instructions below are for cooking on the hob. For the slow cooker, follow the first 2 steps and add the onions to the slow cooker with the chicken and all the other ingredients. Cook on low for about 6-8 hours. if you fancy using beef, approximately 600g casserole beef or chuck steak would be great.

Serves 4 

You will need; 

  • Bite Me Spices Madras Curry Powder. About half the pack for 4 people.
  • 6 chicken thighs, I used boneless thigh fillets but I'd use bone in thighs if cooking this in the slow cooker.
  • 2 medium red onions, roughly chopped
  • 3 garlic cloves, peeled
  • 3 tsp grated ginger
  • 2 tbsp vegetable oil
  • Tin tomatoes
  • 2 hot red chillies or to taste
  • 1/2 tin coconut milk
  • 3/4 tsp cinnamon
  • 1 dsp tamarind concentrate, alternatively same quantity of pomegranate molasses
  • sea salt to taste
  • Heavy based large frying pan with lid or slow cooker
  • Food processor or grater

Chicken Madras Image


  • Blitz the onion, garlic and ginger in the food processor or grate all together into a bowl.
  • Add 1tbsp oil to frying pan and warm over a medium heat. Add onion mixture and fry for a few minutes, stirring occasionally to prevent burning.
  • Add chicken and stir well with the onion mix, allow the chicken to cook for 5 minutes.
  • Add all the spices, the Madras mix and the cinnamon and stir. Add tomatoes and coconut milk and bring to a simmer. Cook gently on a low heat for 15 minutes or until cooked through.
  • Add the tamarind or pomegranate molasses and sea salt to taste. Serve with rice and nan.

1 comment

  • Very tasty blend, I love your spices because I have the flexibility to leave out ingredients that do not agree with me – thank you, we are working our way through all of them – yum!

    Jules White

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