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Veetee Recipe

Quick Chicken Madras

Easy2 Servings
Just EATing this Chicken Madras may not have you dancing in a silver leotard, but it will leave you with a feeling of fullness and comfort that you only get from a VeeTee recipe.

What you need to get


  • 1 tray VeeTee Basmati Rice

  • 2 tbsp oil, for frying

  • 1 onion, chopped

  • 2 tbsp Madras curry paste

  • 2 chicken fillets, diced

  • 4 tomatoes, roughly chopped

  • 2 tbsp water

  • 100g spinach

  • 4 tbsp plain yoghurt

  • 4 tbsp coriander leaves, chopped

  • 1 tbsp coriander leaves, to garnish


What you need to do


  1. Heat a little oil in a deep non-stick pan with a lid, add the onion and fry for about 3 minutes until tender. Stir in the curry paste and fry for 1 mintue.

  2. Add the chicken, tomatoes and a splash of water, cover and cook for 15-20 minutes until the chicken is cooked through.

  3. Stir in the spinach, when it starts to wilt, mix in the yoghurt, coriander,
    and adjust the seasoning to taste. Do not allow to boil.

  4. Heat the VeeTee Basmati Rice according to pack instructions and divide onto warmed servings plates. Spoon the curry onto the rice and serve immediately garnished with the chopped coriander.



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Quick Chicken Madras

Quick Chicken Madras Just EATing this Chicken Madras may not have you dancing in a silver leotard, but it will leave you with a feeling of fullness and comfort that you only get from a VeeTee recipe.

What you need to get


  • 1 tray VeeTee Basmati Rice

  • 2 tbsp oil, for frying

  • 1 onion, chopped

  • 2 tbsp Madras curry paste

  • 2 chicken fillets, diced

  • 4 tomatoes, roughly chopped

  • 2 tbsp water

  • 100g spinach

  • 4 tbsp plain yoghurt

  • 4 tbsp coriander leaves, chopped

  • 1 tbsp coriander leaves, to garnish


What you need to do


  1. Heat a little oil in a deep non-stick pan with a lid, add the onion and fry for about 3 minutes until tender. Stir in the curry paste and fry for 1 mintue.

  2. Add the chicken, tomatoes and a splash of water, cover and cook for 15-20 minutes until the chicken is cooked through.

  3. Stir in the spinach, when it starts to wilt, mix in the yoghurt, coriander,
    and adjust the seasoning to taste. Do not allow to boil.

  4. Heat the VeeTee Basmati Rice according to pack instructions and divide onto warmed servings plates. Spoon the curry onto the rice and serve immediately garnished with the chopped coriander.