SW recipe: Chicken Madras

Serves 2


¼ cup of hot water
½ handful of Coriander leaves
1 Large onion, finely sliced
1 Red chilli, finely chopped
1 Lime, juiced
1 tsp Chilli powder
1 tsp turmeric
1 tsp Cumin seeds
1 tsp fenugreek powder
1 tbsp. Tomato puree
1 tbsp. Sweetener
2 tsp Garam masala
2 Cardamoms (split open)
6 Curry leaves
150g Cubed chicken
150mL water
400g Chopped tomatoes
S & P


In a frying pan sprayed with frylight, brown the chicken then remove & set aside.
Re-spray the pan & cook the onions, add the cumin seeds & fenugreek, fry for 5 mins until the onions are soft.
Add the red chilli, turmeric, chilli powder, cardamoms & cup of water, mix well & cook the water out.
Add the tomato, tomato puree & sweetener, increase the heat & boil the contents, reduce to a simmer,
Simmer for 10 mins, add the 150mL of water, chicken, season, mix well & cover for 10 mins, remove lid & add the lime juice, curry leaves & garam masala, simmer for another 10 mins uncovered, garnish with coriander. Remove curry leaves & cardamoms husks before eating!
Serve with Basmati rice.


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