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

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 breast pieces until lightly browned. Sauté chopped onion, minced garlic, and grated ginger until softened. Add madras curry powder and cook until fragrant. Stir in crushed tomatoes and light coconut milk, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened. 2 tbsp madras curry powder; 1 tsp grated ginger. Chicken Madras: crushed tomatoes · light coconut milk · madras curry powder · minced garlic · grated ginger. The chicken is opaque and tender, the madras sauce is rich and coats the chicken evenly, and the sauce has a slightly reduced consistency.

Ingredients for 2

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

• 300gchicken breast
• 150gbrown rice
• 150gonion
• 200gcrushed tomatoes
• 100mllight coconut milk
• 2 tbspmadras curry powder
• 2 clovesminced garlic
• 1 tspgrated ginger

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 · crushed tomatoes. Add crushed tomatoes, light coconut milk, and madras curry powder in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken Madras — crushed tomatoes · light coconut milk · madras curry powder. crushed tomatoes, light coconut milk, and madras curry powder 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 — light coconut milk · madras curry powder. For the main cooking stage, Sear chicken breast pieces until lightly browned. Sauté chopped onion, minced garlic, and grated ginger until softened. Add madras curry powder and cook until fragrant. Stir in crushed tomatoes and light coconut milk, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken Madras — Sear chicken breast pieces until lightly browned. Sauté chopped onion, minced garlic, and grated ginger until softened. Add madras curry powder and cook until fragrant. Stir in crushed tomatoes and light coconut milk, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened.. The chicken is opaque and tender, the madras sauce is rich and coats the chicken evenly, and the sauce has a slightly reduced consistency.. 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 — minced garlic · grated ginger. Add minced garlic and grated ginger 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 opaque and tender, the madras sauce is rich and coats the chicken evenly, and the sauce has a slightly reduced consistency.. 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