Ingredients

  • Serves 1 person
  • cucumber pineapple salad:

    30 g olive oil

  • 20 g lemon juice

  • 25 g honey

  • 6 g apple cider vinegar

  • 10 g garlic, minced

  • 60 g Japanese cucumber, deseeded and cut into half-moon slices 

  • 40 g pineapple, cut into 2cm cubes

  • 25 g red onion, sliced

  • 25 g red pepper, chopped into 1x1cm pieces 

  • 25 g green pepper, chopped into 1x1cm pieces

  • 5 g sea salt

  • 10 g fresh coriander, chopped

     

  • honey glazed carrots:

    100 g carrot, cubed

  • 20 g honey

  • 2 g black pepper

  • 3 g sea salt 

  • 8 g extra virgin coconut oil

  • 10 g butter

     

  • madras curry:

    20 g olive oil

  • 70 g onion paste

  • 20 g ginger paste

  • 20 g garlic paste

  • 6 g chilli powder

  • 25 g madras curry powder

  • 20 g paprika powder

  • 10 g cumin powder

  • 10 g coriander powder

  • 15 g turmeric powder

  • 125 g water 

  • 5 g tomato paste

  • 200 g canned diced tomatoes

  • 180 g chicken breast, cut strips 5cm long

  • 100 g coconut cream

  • 3 g pepper

  • 8 g salt

  • 5 g coriander, chopped (for garnish)

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Madras Spicy Chicken Curry

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Madras Curry is known for its explosive flavors, and this Spicy Chicken variation is no exception. A generous dose of paprika and chili powder is used in the gravy but the addition of coconut cream and tomatoes help to cut through some of that heat. Enjoy this low carb curry with a side of savory sweet Honey Glazed Carrots, and a vibrantly tangy Cucumber and Pineapple Salad, both of which will help to freshen up your palate and cool your tastebuds.
  • Medium
  • 25 min
  • 40 min
  • 15 min
  • 3 steps
  • 37 Ingredients
  • Medium
  • 3 steps
  • 37 Ingredients
  • 25 min
  • 40 min
  • 15 min

Instructions

  1. Making the cucumber pineapple salad

    • In a bowl, combine olive oil, lemon juice, honey, apple cider vinegar and garlic, and set the dressing aside
    •  In another bowl, add the cucumber, pineapple, onion, red pepper, green pepper, sea salt and coriander.
    • Toss the dressing with the salad.
    • Set aside
    Making the cucumber pineapple salad


  2. Making the honey glazed carrots

    • In a bowl, toss the carrots with honey, black pepper and sea salt 
    • Heat coconut oil in a pan and stir fry the carrots for 7-8 mins on low heat. 
    • Add butter and cook until the carrots have slightly browned.
    • Remove from heat and set aside. 
    Making the honey glazed carrots


  3. Making madras curry

    • In a saucepan, heat the olive oil, and sauté the onion, ginger and garlic paste till fragrant and caramelised
    • Add in the chilli powder, Madras curry powder, paprika powder, cumin powder, coriander powder, turmeric powder. Deglaze with water.
    • Add in the tomato paste, canned tomatoes, chicken, and coconut cream. Simmer till chicken is fully cooked through.
    • Add salt and pepper to taste.  Remove from heat. 
    Making madras curry


Plate and Serve!

Garnish with fresh chopped coriander, and serve with the cucumber pineapple salad and honey glazed carrots on the side

Plate and Serve!
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    Ingredients
    • Serves 1 person
    • cucumber pineapple salad:

      30 g olive oil

    • 20 g lemon juice

    • 25 g honey

    • 6 g apple cider vinegar

    • 10 g garlic, minced

    • 60 g Japanese cucumber, deseeded and cut into half-moon slices 

    • 40 g pineapple, cut into 2cm cubes

    • 25 g red onion, sliced

    • 25 g red pepper, chopped into 1x1cm pieces 

    • 25 g green pepper, chopped into 1x1cm pieces

    • 5 g sea salt

    • 10 g fresh coriander, chopped

       

    • honey glazed carrots:

      100 g carrot, cubed

    • 20 g honey

    • 2 g black pepper

    • 3 g sea salt 

    • 8 g extra virgin coconut oil

    • 10 g butter

       

    • madras curry:

      20 g olive oil

    • 70 g onion paste

    • 20 g ginger paste

    • 20 g garlic paste

    • 6 g chilli powder

    • 25 g madras curry powder

    • 20 g paprika powder

    • 10 g cumin powder

    • 10 g coriander powder

    • 15 g turmeric powder

    • 125 g water 

    • 5 g tomato paste

    • 200 g canned diced tomatoes

    • 180 g chicken breast, cut strips 5cm long

    • 100 g coconut cream

    • 3 g pepper

    • 8 g salt

    • 5 g coriander, chopped (for garnish)

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