Chicken madras

Dane Bowers' takes a classic curry to another level using surprise ingredients of soy sauce and Chinese cooking wine
Chicken madras
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the chicken madras

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1-2 red chillies, chopped
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tbsp garam masala
  • ½ tsp chilli powder
  • 1 tsp madras curry powder
  • ½ tbsp ground cumin
  • 2 chicken breasts, cut into chunks
  • 1 x 400g can chopped tomato
  • 200 ml chicken stock
  • 3 tbsp Chinese cooking wine or dry sherry
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • cornflour

To serve

  • steamed basmati rice
  • 1 tbsp butter
  • 2 large handfuls spinach
  • 1 bunches coriander, chopped


1. For the chicken madras: heat the vegetable oil in a large pan and fry the onion for 2-3 minutes, or until softened and lightly golden. Add the chopped garlic and fresh chilli and cook for a further 1-2 minutes. Stir in the ground coriander, paprika, garam masala, chilli powder, madras curry powder and ground cumin and cook until aromatic.

2. Add the chicken and stir to coat in the spices. Add the chopped tomatoes, chicken stock, Chinese cooking wine and both soy sauces and mix well. Cook for 6-8 minutes, or until the chicken is cooked through and the sauce is reduced slightly. If the sauce isnt thick enough, add a little bit of cornflour slaked with a bit of cold water.

3. Melt the butter in a pan until foaming, then add the spinach and cook for 2-3 minutes, or until wilted. Serve the curry alongside the steamed rice and spinach, garnished with the chopped coriander.

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