Slow Cooker Chicken Madras

Chicken madras is one of my all-time favourite curries.  And it’s taken me a while to find a recipe I really like before adding it to my blog. Finally, that day has arrived and it’s delicious.  It’s full of flavour, healthy and super easy to prepare.  The fact that it cooks so well in the slow cooker means that I can prep it before my day really kicks off and I can smugly go about my business knowing that a delicious meal awaits me!

Chicken Madras

Serves 4 as a main course

5 chicken breasts, cubed

2 tbsp ghee or coconut oil

1 red onion, diced

2 cloves garlic, chopped chunky

6 green cardamom pods, bruised

2” piece of chopped ginger

2 – 4 chilies (go easy to begin with and add more towards the end of cooking so you don’t blow your head off!)

1 tbsp tomato paste

400g tin chopped tomatoes

1 tbsp cumin powder

1 tbsp coriander powder

2 tsp turmeric

1 tsp fenugreek

1 tsp mustard seeds

2 tsp garam masala

1 – 2 tbsp red chilli powder

1 – 2 tbsp mango chutney

Salt and pepper to taste

Handful fresh coriander

Serve with rice or be even healthier and use cauliflower rice!  You can eat more and lose weight in the process!  One of the nutrition hacks we teach in our nutrition mindset success group! If you want to lose weight but enjoy large portions, don’t like exercising, love food, want to learn how to eat healthier without restrictions click this link and I’ll be in touch soonest!

Cauliflower Rice

To make cauliflower rice, simply whizz cauliflower florets in a food processor and it becomes rice.  I think it’s tastiest when baked in the oven with coconut oil. It makes it really nutty, but you can do the same with a frying pan / skillet on the stove if you prefer.  Melt the coconut oil and fry / bake the rice for approximately 7 minutes on the stove and 25 minutes in the oven on a medium heat.

How to prepare Chicken Madras

1. Blitz the onion, garlic, ginger and chili together in a food processor until it becomes a coarse paste. Heat the oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
2. Add the spices and stir well, cook for a couple of minutes to bring out the flavours then transfer to the slow cooker and add the chicken, tomato paste, tinned tomatoes and mango chutney. Stir and make sure everything is covered in the spice mix. Cook on a high heat for 4 to 5 hours.
3. Just before serving add the chopped, fresh coriander and season to taste with salt and pepper.

If cooking on the stove, start as point 1 above then add the chicken chunks the tomato paste, tinned tomatoes and mango chutney to the pan. Cover and cook on a low to medium heat for 35 – 40 minutes. Add the fresh coriander and season just before serving up.