Spicy Chicken Madras

Cook time

4-5 hours




  • 2 onions, diced
  • 2 tbsp vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 large red chilli finely chopped (adjust amount to personal taste)
  • 1 thumb sized piece of fresh ginger, finely chopped
  • 3 tsp Garam Masala
  • 2 tsp Cayenne Pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 300g tomato puree
  • 200g chicken stock
  • 500g passata
  • 4 chicken breasts, diced
  • 4 boneless chicken thighs, diced
  • Juice of ½ lemon
  • Chopped coriander


  • Step 1Heat a suitable sized frying pan over a medium heat, add the oil and onions, sauté for approx 5 minutes until starting to brown.
  • Step 2Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.
  • Step 3 Stir in the spices and cook for 2-3 minutes, stirring regularly to prevent the spices from burning.
  • Step 4 Spoon the contents into the removable stoneware bowl. Add the puree, stock, passata and diced chicken.
  • Step 5 Stir well, cover and cook on Low for 4-5 hours or High for 3-4 hours.
  • Step 6 Stir in the lemon juice.
  • Step 7 Serve topped with a handful of freshly chopped coriander and steamed basmati rice
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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