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In partnership with Mob Kitchen: Mob’s Chicken Madras

Updated: May 26, 2020

Big Curry Night In have partnered with the wonderful Mob Kitchen to bring you some mouthwatering curry recipes.




6 Cardamom Pods, crushed

1 teaspoon Turmeric

2 teaspoons of Garam Masala

2 teaspoons of Chilli Powder

8 Skinless, Boneless Chicken Thighs

2 Tins of Plum Tomatoes

1 heaped tablespoon of Tomato Purée

1 Green Chilli

2 Brown Onions

2 cloves of Garlic, crushed

Knob of Ginger

400g of Basmati Rice

Get cooking:

  1. Add 2 teaspoons of garam masala, 2 teaspoons of chilli powder, a teaspoon of turmeric and 6 crushed cardamom pods to a wide frying pan with a splash of oil. Cook for a minute on a medium heat to toast the spices.

  2. Add 2 crushed garlic cloves and a large knob of grated ginger. Stir them in. Add 2 finely chopped onions. Coat the onions in the spices.

  3. Add your chicken thighs and cook for 4 - 5 minutes until nicely browned.

  4. Add a heaped tablespoon of tomato paste. Stir it in and add 2 tins of plum tomatoes. Break them up with a spoon, bring the curry to a boil. Turn down the heat and allow to simmer for 20 minutes.

  5. Get your rice on – follow pack instructions.

  6. Once the chicken is cooked through, add a chopped green chilli, salt and pepper.

  7. When the curry is nice and thick, remove from the heat. Serve over steaming rice and enjoy!

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

A huge thank you to Mob Kitchen for sharing their spicy creations with us. Check out more of their recipes:

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