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Batch Cook Chicken Madras
Dinner sorted!

At a Glance





Prep Time:

20 mins

Cooking Time:

35 mins

What you'll need:

  • 4 Enjoy Local Chicken Breasts, cut into chunks
  • 1 onion, peeled and chopped
  • 2 garlic cloves
  • Small piece of fresh ginger, peeled
  • ½ red chilli
  • 1 tbsp vegetable oil
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tsp hot chilli powder (depending on how spicy you like your curry)
  • 400g can chopped tomatoes


  1. Blitz onion, garlic cloves, ginger and red chilli together in a food processor until it becomes a paste.
  2. Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
  3. Add in turmeric, ground cumin, ground coriander and hot chilli powder and stir well.
  4. Cook for a couple of mins then add the chicken, stirring to make sure everything is covered in the spice mix.
  5. Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
  6. Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
  7. Serve with your choice of rice, naan and mango chutney