Curry House Chicken Madras

Name: Curry House Chicken Madras
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 45 ml rapeseed oil or another neutral cooking oil; 3 dried Kashmiri chillies; 3 green cardamom pods (lightly crushed); 30 g Garlic and Ginger Paste; 2 to 4 green bird's eye chillies (finely sliced and adjusted to taste); 4 teaspoons Mixed Powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 2 teaspoons Kashmiri chilli powder; 1/2 to 1 1/2 teaspoons hot chilli powder (optional and adjusted to taste); 40 g double concentrated tomato puree; 120 ml hot water (for diluting the tomato puree); 500 ml hot curry house base sauce (divided into 200ml, 200ml and 100ml portions); 600 g Curry House Pre-Cooked Chicken (drained); 30 g smooth mango chutney; 30 ml fresh lime juice; 1 teaspoon garam masala; 3/4 teaspoon fine salt (plus more if needed); 20 g fresh coriander (finely chopped and divided into 15g and 5g portions)

Instructions

Prep:15minCook:20min

Tender pre-cooked chicken simmered in a hot British curry house sauce made with fresh chillies, warming spices, tomato, mango chutney and lime. The finished sauce is smooth, tangy and hot without losing its balanced spice flavour.

Updated at: Sun, 01 Nov 2026 05:20:18 GMT