Chicken Madras Recipe

Name: Chicken Madras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanuts unsalted, roughly chopped; 2 tablespoons coconut flakes; 3/4 cup plain yogurt; 1 teaspoon cayenne pepper plus extra to taste; 7 cups broccoli florets; 3 tablespoons oil; 1 onion peeled and diced; 20 ounces pineapple chunks drained; 2 tablespoons Madras curry powder; 1 1/4 cups vegetable stock; 1 3/4 cups coconut milk; 1 piece fresh root ginger peeled and finely chopped; 14 ounces chicken breast fillet cut into strips; 3 teaspoons cornstarch mixed with a little water to a smooth paste; naan bread to serve

Servings: persons

2 tablespoons peanuts unsalted, roughly chopped
2 tablespoons coconut flakes
3/4 cup plain yogurt
1 teaspoon cayenne pepper plus extra to taste
7 cups broccoli florets
3 tablespoons oil
1 onion peeled and diced
20 ounces pineapple chunks drained
2 tablespoons Madras curry powder
1 1/4 cups vegetable stock
1 3/4 cups coconut milk
1 piece fresh root ginger peeled and finely chopped
14 ounces chicken breast fillet cut into strips
3 teaspoons cornstarch mixed with a little water to a smooth paste
naan bread to serve

1
Heat a frying pan and toast the peanuts and coconut until browned. Remove from the pan and allow to cool. In a bowl, mix the yogurt and 1 tsp cayenne pepper.
2
Place the broccoli, 1 inch of water, and a pinch of salt in a saucepan over medium heat. Cover and steam for 5 mins. Drain and refresh with cold water.
3
Heat 2 tbsp oil in a large saucepan and saute the onion and pineapple for 3 mins. Sprinkle in the curry powder and saute for 30 seconds. Add the stock, coconut milk, and ginger. Bring to a boil and simmer for 6 mins.
4
Heat 1 tbsp oil in a large non-stick frying pan and cook the chicken for 4 mins. Season with salt and cayenne pepper. Add to the stock mixture. Stir in the cornstarch and the broccoli and simmer for 1 min.
5
Spoon into bowls and sprinkle with the peanuts and coconut. Serve with the yogurt dip and naan bread.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons peanuts unsalted, roughly chopped, 2 tablespoons coconut flakes, 3/4 cup plain yogurt, 1 teaspoon cayenne pepper plus extra to taste, and more.

Yes, Chicken Madras falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Madras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions