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Madras Chicken Curry

Serves 4


  • 500g chicken breast

  • 300ml chicken stock

  • 1 red pepper

  • 1 green pepper

  • 100g mushrooms

  • 2/3 of a jar of Patak's korma paste

  • 1 tin chopped tomatoes

  • 2 heaped tsps madras curry powder


Slice up your chicken breast in to cubes. Slice the peppers and mushrooms. Add the chicken to a non-stick pan (that has a lid and is also oven proof) with a few sprays of OneCal oil spray. Cook off for 5 minutes. Add the rest of the ingredients and give it a good mix, cooking gently for a further 5 minutes. Pop the lid on the pan and place into the oven for around 50 minutes at 160*. Serve with rice (rice not included in the nutritional information).

Approximate calories per serving - 300

C 15g F 10g P 33g

To make this vegan you can use Quorn vegan pieces and vegetable stock cubes.


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