Jamie Oliver Chicken Madras Recipe

If you’re after bold flavor and hearty comfort, this Jamie Oliver Chicken Madras Recipe absolutely delivers. The rich tomato base, warming spices, and tender chunks of chicken create a curry that’s satisfying, fragrant, and wonderfully spicy. I made this on a chilly evening and was blown away by how simple yet delicious it turned out. It’s now firmly on our regular dinner rotation. (inspired by Jamie Oliver)

Ingredients Needed

For the Curry:

• 4 chicken breasts, cut into chunks
• 400g (14 oz) can chopped tomatoes
• 1 onion, peeled and quartered
• 2 garlic cloves
• A thumb-sized piece of ginger, peeled
• ½ red chili
• 1 tbsp vegetable oil
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1–2 tsp hot chili powder (adjust to taste)
• Small pack cilantro (about ½ cup), chopped

For Serving:

• Cooked rice
• Naan bread
• Mango chutney

How To Make Jamie Oliver Chicken Madras

Prepare the Paste:
Start by blitzing the onion, garlic, ginger, and red chili in a food processor. You’re looking for a rough, slightly chunky paste—nothing too smooth.

Heat the Oil:
In a large saucepan, heat the vegetable oil over medium heat. Once it’s hot, spoon in your aromatic paste. Stir and fry it gently for about 5 minutes, letting the aromas fill your kitchen. If it starts to stick, a splash of water will do the trick.

Add the Spices:
Sprinkle in the turmeric, ground cumin, coriander, and your preferred amount of hot chili powder. Stir constantly to toast the spices—this step really unlocks their depth of flavor. You’ll know it’s right when the kitchen smells incredible.

Cook the Chicken:
Add your chicken chunks and stir until they’re well coated in the spicy mixture. Let them cook for a few minutes until they begin to turn pale. If anything sticks to the pan, deglaze with a little water.

Simmer the Curry:
Pour in the chopped tomatoes and season with 1–2 teaspoons of salt. Stir everything together, reduce the heat to low, cover, and let it simmer for 30 minutes. The chicken will become beautifully tender and soak up all the flavors.

Finish and Serve:
Right before serving, stir in the chopped cilantro for a fresh lift. Dish it up with steaming rice, warm naan, and a dollop of mango chutney. Heaven in a bowl!

Why I Love This Recipe

I made this Chicken Madras on a Friday night when we were craving something cozy and comforting. The simplicity of the ingredients paired with the deep, spicy flavor blew us away. My partner couldn’t stop raving, and the leftovers were even better the next day. It’s one of those clever recipes that feels like a restaurant dish but comes together with pantry staples.

Recipe Tips

• Toast the Spices: Always toast your spices briefly in the pan—it makes a huge difference in flavor.
• Control the Heat: Start with less chili powder and add more later if needed.
• Use Chicken Thighs: Want it juicier? Try boneless chicken thighs instead of breasts.
• Creamy Variation: Stir in a spoonful of yogurt or coconut milk for a milder, creamier version.
• Make It Ahead: This curry tastes even better the next day after the flavors have melded.

How To Store This Jamie Oliver Chicken Madras Recipe

At Room Temperature:
Leave out no more than 2 hours after cooking. Then store promptly.

In the Fridge:
Place in an airtight container and refrigerate for up to 3 days. It reheats beautifully!

In the Freezer:
Let the curry cool completely. Then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
You can reheat in the microwave (3–5 minutes on high), in the oven (covered, at 180°C/350°F for 20–25 minutes), or on the stovetop over medium-low heat until warmed through.

Nutrition Facts (per serving)

• Calories: 373
• Carbs: 9g
• Protein: 43g
• Fat: 17g
• Sugar: 8g
• Fibre: 3g
• Sodium: 0.7g

Let’s Answer a Few Questions!

Can I use chicken thighs instead of breasts?
Totally! Thighs are juicier and just as delicious—just cook them until fully done.

How can I make the curry less spicy?
Easy! Use less chili powder or skip the red chili. Stirring in some yogurt or coconut milk also tones down the heat.

Is it necessary to marinate the chicken?
Not at all. But if you’ve got time, a quick 30-minute marinade in spices and yogurt adds extra depth.

What rice should I serve it with?
Basmati rice is ideal—it’s fluffy and aromatic, perfect for soaking up the curry sauce.

What does Chicken Madras taste like?
It’s bold, warming, and full of layered spices with a gentle tang from tomatoes. So comforting!

Try More Recipes:

• Jamie Oliver Sweet Potato And Chickpea Curry
• Jamie Oliver Chip Shop Curry Sauce
• Jamie Oliver Leftover Chicken Curry