Chicken Madras Curry Weekend Recipe series - this week by Andy Staff Jason Pirodsky

Written by StaffJason Pirodsky Published on 18.02.2011 10:30:05 (updated on 18.02.2011) Reading time: 3 minutes Team members share the best recipes for you to try over the weekend.

Chicken Madras Curry

by Andy

Why I like this recipe?
“So after starting here at last week, I´ve been asked to step back inside my kitchen (it´s been a while) and prepare a sumptuous meal, which I will then photograph, document, and share with the lovely people out there on

I was deliberating whether I should hunt out the spices, grind them down, and then be in the proud knowledge that I have created it from scratch, but no…being the kind, caring person I am, I thought that the average reader is leading the kind of fast-paced, exciting life style that doesn´t allow for these distractions. So, I already have the spices ground up and packaged in a nice plastic jar which you can buy from your friendly local Tesco supermarket in the international foods section. 

This is a recipe I´ve been cooking for myself for approximately 16 years now. I think I first cooked it during my 2nd year at university, and was proud that I had advanced from my first years´ healthy diet of super noodles and chopped up beef burgers.  This recipe is very quick, very spicy and always very tasty.”

Preparation time
15 minutes

Cooking time
30 minutes



  • 500g chicken breast
  • 500g basmati rice
  • Tin of chopped tomatoes
  • Peas (frozen or tinned)
  • Half a tin tomato puree
  • 1 red pepper
  • 2 onions
  • Kohinoor madras curry powder
  • Pataks curry paste
  • Sunflower oil

Preparation method

Cut up the chicken into small cubes. Chop up the onion as you wish, I prefer to cut it into hearty chunks. Then cut up the pepper into strips.  Add the chicken to the wok with some sunflower oil.

Once the chicken has began to turn white all over, add in the peppers.
Once the peppers have been added, then work in the madras curry paste. 

At this point, add the boiled water from the kettle into the saucepan and add the rice. Stir initially so the rice does not stick to the bottom of the pan. Leave this on a medium heat.

Next, add the onions, then the chopped tomatoes and the tomato puree. After this add a very generous helping of the madras curry powder to the mix with half a cup of water.

The rice should be nicely bubbling away now and will have turned white.

Add in the peas to the sauce and maybe a bit more madras curry powder 😉


Once the rice is cooked to your taste (I always try a forkful to check), put into a sieve and pour over boiling water to take out the excess starch, and drain.

Leave the sauce on a medium heat for another 5 minutes to allow all the flavours to mix together.

Serve the curry on a bed of rice and enjoy!



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