On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.36 / 5 (66 votes)

Prep time:
15 min
Cook time:
30 min

Dane Bowers' takes a classic curry to another level using surprise ingredients of soy sauce and Chinese cooking wine


1. For the chicken madras: heat the vegetable oil in a large pan and fry the onion for 2-3 minutes, or until softened and lightly golden. Add the chopped garlic and fresh chilli and cook for a further 1-2 minutes. Stir in the ground coriander, paprika, garam masala, chilli powder, madras curry powder and ground cumin and cook until aromatic.

2. Add the chicken and stir to coat in the spices. Add the chopped tomatoes, chicken stock, Chinese cooking wine and both soy sauces and mix well. Cook for 6-8 minutes, or until the chicken is cooked through and the sauce is reduced slightly. If the sauce isn’t thick enough, add a little bit of cornflour slaked with a bit of cold water.

3. Melt the butter in a pan until foaming, then add the spinach and cook for 2-3 minutes, or until wilted. Serve the curry alongside the steamed rice and spinach, garnished with the chopped coriander.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Disappointed with the level of spice, too mild...

Scottydog Scottydog  Posted 21 Sep 2011 8:39 PM

I have to say I was well impressed with this. My first Madras I have made and I think it is better that you would get in a restaurant and with less fat (gee). I only used 1 chilli because of my guests and it was relatively mild. I think 2-3 chillies will be madras heat.


MarkB22249 MarkB22249  Posted 10 Jun 2010 8:03 AM