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Seriously Good!
Gluten Free

Phil's Easy Madras Curry

3.3/5 rating (6 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30-40 mins
  • Difficulty: Easy
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Phil's Easy Madras Curry


  • 4 tbsp vegetable oil
  • 1 large onion, very finely chopped
  • 4 cloves garlic crushed
  • 2-3 tbsp spice mix depending on the heat you require
  • 1 x 400g can chopped tomatoes
  • 1 tbsp tomato paste
  • 50g desiccated coconut
  • 200mls chicken stock, approx
  • small handful of fresh coriander, chopped

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Marinate the chicken into bite-size pieces and mix with the lime juice, vinegar and salt and leave for 20 minutes.

Heat the oil in a deep frying pan or saucepan over a medium heat.

Add the spices and cook for a minute or two to release their lovely spice flavour and aroma.

Add the onions and garlic and cook for a further 6-7 minutes until softened and becoming golden.

Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the tomatoes and paste and cook for a couple of minutes before adding the coconut and a little stock.

Bring to the boil then reduce the heat to a simmer.

Cover with a lid and leave to simmer gently for about 20-30 minutes.

Once cooked stir in the chopped coriander.

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