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Chicken Madras chicken curry with Pilau rice


Ingredients for marinade-

2tbsp coriander seeds

2tbsp fenugreek seeds

1tbsp mustard seeds

1tsp cumin seeds

½ tsp fennel seeds

1tsp black peppercorns

1 cinnamon stick

5 cloves

3 cardamom pods, seeds removed

1tbsp ground turmeric

2 bay leaves, crushed

2tbsp vegetable oil

1 whole chicken

Ingredients for the curry-

1tbsp vegetable oil

1 onion, peeled and finely chopped

2 red chilli, deseeded and finely chopped

2 cloves garlic, peeled and finely chopped

2cm piece of fresh ginger

10 curry leaves

400g tinned tomatoes

200ml chicken stock

2tsp tamarind paste

2tbsp fresh coriander


Ingredients for the pilau rice-

2tbsp vegetable oil

1 onion, peeled and thinly sliced

3 green cardamom pods, crushed

1 cinnamon stick, broken in half

4 cloves

400g basmati rice

600ml water

Heaven Chicken Madras Chicken Curry with Pilau Rice
Difficulty: easy
Serves: 4


Method for the marinade and curry-

  • Pre-heat the oven to 180C/350F/Gas mark 5.
  • Heat a small frying pan, once hot add the coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves and cardamom seeds. Once they start to pop add them to a spice grinder and blend until you have a fine powder.
  • Place the spices, turmeric powder and bay leaves in a small glass bowl along with the oil and mix.
  • Spread half the marinade all over the chicken and leaves to marinade for 24 hours.
  • Place the chicken in the oven for 1-1 ½ hours depending on the size of your chicken. To check if the chicken is cooked piece the chicken by the leg and thigh and if the juices run clear, the chicken is cooked.
  • Meanwhile, heat a large sauté pan and add the oil, once hot add the rest of the marinade paste and cook for a couple of minutes. Add the onion, garlic, chilli, ginger and curry leaves and cook for a further couple of minutes.
  • Add the tomatoes and stock and cook for 20-30 minutes.
  • Remove the chicken from the oven and cut it into 8 portions.
  • Add the cooked chicken to the sauce and cook for 3-4 minutes or until the chicken is hot.


Method for the pilau rice-

  • Heat the oil in a large saucepan and once hot add the onion. Cook until the onions are golden in colour, this will take a good 10 minutes.
  • Add the cardamom, cinnamon, cloves and stir.
  • Add the rice and stir to coat all the rice in the onion spice mix.
  • Add the water and bring to the boil, turn down the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on and leave to steam for 15 minutes.


To serve-

  • Place the rice and curry in a shallow serving bowl and sprinkle over the chopped coriander.