Balti Chicken Madras Curry Recipe - Serves 4

Balti Chicken Madras Curry Recipe

157 calories each serving (355 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Medium


3 tablespoons tomato paste/puree
1/8 teaspoon (0.5ml) ground fenugreek
1/4 teaspoon (1ml) ground fennel
1cm (1/2 inch) piece fresh ginger root, peeled and grated
1 teaspoon (5ml) ground coriander
4 cloves of garlic, peeled and crushed
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) ground turmeric
2 tablespoons (30ml) lemon juice
1/2 teaspoon (2.5ml) salt
1 cup (250ml or 8 fl oz) cold water
1 tablespoon (15ml) cooking oil
2 medium onions, peeled and finely chopped
5 curry leaves
300g (10 oz) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
1 fresh green chilli, finely chopped
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped


Put the tomato paste/puree, ground fenugreek, ground fennel, ginger, ground coriander, garlic, chilli powder, turmeric, lemon juice, salt and cold water into a medium glass bowl and mix well, making sure that the mixture is smooth and has no lumps
Heat the oil in a medium heavy frying pan or saucepan over a medium to high heat
Saute the onion and curry leaves until the onion is soft and golden (7-9 minutes), turning often
Add the chicken cubes, mix well and saute for 2 minutes, turning often
Add the tomato and spice mixture, mix well, bring to a simmer and simmer for 2 minutes, stirring a few times
Reduce the heat to maintain a simmer and cook for 10 minutes, stirring often
Add the fresh chilli and fresh coriander (cilantro) and mix well
Serve hot

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Recipe submitted by F Harding on 22 July 2012