New for Two: Chicken Madras with Onion Chutney

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.

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15 mins

40 mins

3/5

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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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