Chicken Madras: a lighter home recipe with a clear finish · AU

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Chicken Madras: Sear chicken pieces until lightly browned. Sauté chopped onion, minced garlic, and grated ginger until softened. Add madras curry paste and cook for a minute until fragrant. Stir in the tinned crushed tomatoes and tamarind paste, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened to your liking. Serve with brown rice. 2 cloves garlic; 5g tamarind paste. Chicken Madras: tinned crushed tomatoes · madras curry paste · garlic · fresh ginger · tamarind paste. The chicken is tender and cooked through, the sauce is rich and coats the chicken, and the spices are well-mellowed.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 300gchicken breast
• 100gbrown rice
• 150gonion
• 200gtinned crushed tomatoes
• 40gmadras curry paste
• 2 clovesgarlic
• 10gfresh ginger
• 5gtamarind paste

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Chicken Madras — chicken breast · brown rice. Prepare chicken breast, brown rice, and onion in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Chicken Madras — chicken breast · brown rice · onion. chicken breast, brown rice, and onion are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Chicken Madras — onion · tinned crushed tomatoes. Add tinned crushed tomatoes, madras curry paste, and garlic in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken Madras — tinned crushed tomatoes · madras curry paste · garlic. tinned crushed tomatoes, madras curry paste, and garlic smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Chicken Madras — madras curry paste · garlic. For the main cooking stage, Sear chicken pieces until lightly browned. Sauté chopped onion, minced garlic, and grated ginger until softened. Add madras curry paste and cook for a minute until fragrant. Stir in the tinned crushed tomatoes and tamarind paste, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened to your liking. Serve with brown rice.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken Madras — Sear chicken pieces until lightly browned. Sauté chopped onion, minced garlic, and grated ginger until softened. Add madras curry paste and cook for a minute until fragrant. Stir in the tinned crushed tomatoes and tamarind paste, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened to your liking. Serve with brown rice.. The chicken is tender and cooked through, the sauce is rich and coats the chicken, and the spices are well-mellowed.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Chicken Madras — fresh ginger · tamarind paste. Add fresh ginger and tamarind paste at the point where their aroma remains clear. Rest briefly and divide Chicken Madras into two equal portions.

Look for: Chicken Madras — The chicken is tender and cooked through, the sauce is rich and coats the chicken, and the spices are well-mellowed.. Chicken Madras holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions