Kits for Two: Chicken Madras with Onion Chutney

Madras curry has a deep, intense flavour and a beautiful red colour. It perfectly balances fiery, rich and tangy flavours that are finished off with an aromatic garam masala full of fragrant fenugreek leaves.

15 mins

40 mins

3/5

In stock
£3.25

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Madras curry has a deep, intense flavour and a beautiful red colour that comes from a combination of using whole and ground dried chillies, and it’s a perennial Indian restaurant favourite. It perfectly balances fiery, rich and tangy flavours that are finished off with an aromatic garam masala full of fragrant fenugreek leaves. It’s served here with fresh onion chutney, rice, poppadoms and yogurt.

Adding a dessert blend? We'll email you the recipe once you've ordered!

Recipe

15 mins

40 mins

3/5

Serves

2

Effort

Low Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Hot

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

MADRAS WHOLE SPICES: Long chilli, curry leaves
MADRAS GROUND SPICES: Chilli, toasted coriander, toasted cumin, turmeric, toasted brown mustard*, cinnamon, green cardamon, tamarind (tamarind, cornstarch)
MADRAS GARAM MASALA: Toasted (cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg), fenugreek leaf
ONION CHUTNEY SPICES: Toasted cumin seeds, Kashmiri chilli, paprika

*Allergens

  • 300g diced chicken (or use whole prawns)
  • 1 large onion
  • 2 cloves of garlic
  • 1 tomato
  • ½ lemon
  • 15g butter
  • ½ tsp sugar
  • 200g tinned tomatoes (half a standard-size tin)
  • Natural yogurt, rice and poppadoms to serve
  • Medium saucepan
  • Blender

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