Madras Chicken Curry

A fresh twist on a classic curry, this healthy takeaway-style dish from Colette McShane and Claire Glenda takes almost no time to prepare and is brimming with flavour.



  • 1 onion, peeled and halved
  • 3cm block fresh ginger, sliced
  • 3 garlic cloves, peeled
  • 2 red chillies, sliced (optional)
  • ½ tbsp coconut oil
  • 2 tsp cumin, ground
  • 2 tsp coriander, ground
  • ½ tsp turmeric, ground
  • Sea salt & black pepper
  • 300g chicken breast, cubed (can use 200g lamb or beef instead)
  • ½ tbsp coconut oil
  • 400g tinned tomatoes, diced
  • 150ml water
  • 6 curry leaves (can be hard to find at times so can be left out)
  • ½ lemon, juiced
  • ⅓ cup coconut milk
  • 1 tsp garam masala, ground
  • Coriander leaves, a handful to garnish
  • 2 cups steamed vegetables mixed, broccoli, zucchini, cauliflower

Or to increase energy levels

  • 1 cup brown rice, cooked


Step 1.
Combine onion, ginger, garlic and chillies in a food processor until they are a paste.

Step 2.
Heat coconut oil in a pan and add the onion mix, stir until translucent and add dried spices (excluding the garam masala), adding a pinch of salt and pepper. Cook, stirring for 30 seconds to release the fragrance.

Step 3.
Add the diced chicken to the pan, stirring occasionally until brown. Stir in the tinned tomatoes, water and curry leaves, bring to the boil then reduce to a simmer. Allow to simmer for 20-30 minutes so the sauce reduces, checking occasionally to see that it hasn’t become too dry.

Step 4.
When the sauce has thickened add in the garam masala, lemon juice and coconut milk. Allow to simmer for another 10 minutes. Serve with steamed vegetables or rice and garnish with coriander.

Serves 2


HIIT Mum Everyday Takeaway Cook Book The HIIT Kitchen, Everyday Takeaway
Available now, RRP $29.95.