Chicken Madras Curry

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Serves: 4
Prep: 20 minutes
Cook: 30 minutes

Packed full of herbs and spices, this chicken madras is perfect for a cosy night at home! Serve with steamed rice to mop up all of the delicious flavours.  

*Recipe adapted from

Print Recipe

2 tbsp olive oil

37 g 1.3 oz

2 tbsp garlic infused olive oil

37 g 1.3 oz

1 tsp cinnamon

1 tbsp ginger, finely chopped

12 g 0.4 oz

1 tsp turmeric

1 tsp cumin seeds

1 tsp ground coriander

1 tsp garam masala

1/2 tsp cayenne pepper

Chicken thigh fillets, cut in half

550 g 19.4 oz

8 fresh curry leaves

2 medium tomatoes, roughly chopped

304 g 10.7 oz

1/3 cup coconut milk, canned

84 g 3 oz

1/4 cup coriander, roughly chopped


  1. Heat the regular olive oil in a large saucepan over medium heat. Place the ginger and cinnamon in the pan and cook for 1 minute. Add in the garlic infused olive oil, turmeric, cumin, ground coriander, garam masala, cayenne and curry leaves. Cook for 5 minutes, stirring constantly. 

  2. Add the chicken thighs to coat, and cook for 3 minutes. Stir in the roughly chopped tomatoes and cook for 15 minutes. 

  3. Add the coconut milk and stir, simmer for 1-2 minutes, then remove from heat.


  • Add in your choice of chopped low FODMAP vegetables in between step 2 & 3 to increase your veggie intake for the day!
  • Suitable for freezing
Nutrition Information (per serve)
Energy 1753 Kj / 419 cal
Protein 25.30g
Carbohydrates 4.10g
Sugar 2.50g
Total Fat 33.50g
Saturated Fat 9.00g
Fibre 1.80g
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