5 Jun

Mellow Madras Chicken

Rice and Peas with Coriander


Ever fancy a curry but even the thought of choosing which takeaway to use seems like a bit too much effort?  Keep your storecupboard stocked with these ‘cheats’ and you can have all the joy of a takeaway curry with the minimum of effort, and with the money you save by making it yourself, you can treat yourself to a bottle of wine or a few beers, and still have change.

I recommend that you marinade the meat, but if you are short on time, then you can skip that step.


  • 1/2 jar of madras style curry sauce
  • 200ml plain yoghurt
  • chicken thighs 2/3 per person
  • Rice
  • Spring onions
  • Frozen peas or spinach
  • Frozen or fresh chopped coriander
  • Butter
  • Salt
On your marks

My preference is to buy organic chicken thighs with the bone in. These tend to come with skin on top, and for this recipe you will need to remove that, but simply run your finger under the end of the skin and it should come off. You can of course eliminate this step by buying skinless fillets, but these are usually a bit more expensive.

Get Set (removing the skin from the chicken)

Go. Oven Ready Chicken

Mix about half the jar of curry paste with the yoghurt. Add the chicken and make sure its well coated. Cover with cling and leave in the fridge to marinade for as long as you’ve got (I usually manage 2/3 hours)

Pre-heat the oven to 220 degrees (or 20 degree less if a fan oven)

Cook chicken for 40-45 mins turning occasionally.

For the rice cook to packet instructions. I use the brown basmati which takes a bit longer than the white variety. In a separate pan, sweat off some onions/spring onions in 25g butter, add frozen peas or spinach, and cook for approx 5 mins. Then stir in 2 tablespoons of chopped coriander and a little salt to taste. Add the strained rice to this mixture, combine, then leave in a covered container to keep hot. Serve with the chicken.

I often serve this with a side of broccoli that I cook in a bowl under cling in the microwave. Takes 4 minutes and makes the meal feel like a healthy option!

And if you really want to push the boat out, warm up some Indian Mini Snacks (like samosas and bhajis) in the oven while the chicken is cooking and serve as a starter.

Total prep time is 5 mins. The cooker does most of the work with the rice and the chicken, leaving you to kick back and enjoy a glass of wine, or to chat with your guests if you are entertaining.

Bon Appetit!


4 Responses to “Curryinahurry”

  1. Jenny paulin @ mummy mishaps June 5, 2010 at 10:14 pm #

    Mmmm that sounds great!

    • mummyinahurry June 5, 2010 at 10:43 pm #

      Thanks. We had it tonight. Too easy. I forgot to say if you want the true takeaway experience use foil trays for the chicken. Saves washing up if you dont have a dishwasher. You can usually pick then up for pennies at the local pound shop!

  2. Natasha June 11, 2010 at 7:59 am #

    We have curry at least twice a week here and I do use Pataks sauces and pastes. I will give this one a try-thanks!

    Best wishes for a lovely weekend,

    • mummyinahurry June 11, 2010 at 8:52 am #

      Let me know how you get on. I find the marinade makes the chicken really tender. And all for the minimum of effort. Result!

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