Chicken Madras

Last updated on: March 3, 2026

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If you’re searching for a proper high protein curry that actually tastes like a curry (and not a sad “diet version”), this High-Protein Chicken Madras delivers.

It’s made with lean chicken breast, warming spices, chopped tomatoes and a touch of mango chutney to balance the heat. Each serving provides approximately 48 g protein for 324 calories, making it ideal for fat loss, muscle maintenance, or simply staying full between meals.

This isn’t a cream-heavy takeaway bomb. It’s a balanced, flavour-packed high protein curry that you can make in one pan in around 30 minutes. Perfect for busy weeknights, meal prep, or when you want something fiery without wrecking your macros.

Why You’ll Love This High-Protein Recipe

• Delivers around 48 g protein per serving – proper muscle-supporting numbers.

• A genuinely flavour-packed high protein curry, not a bland “healthy swap”.

• Ready faster than most takeaways.

• Lower in fat than traditional madras recipes.

• Easy to adjust heat levels for the whole family.

• Ideal for batch cooking and reheating.

Key Ingredients

Chicken Breast. The lean protein foundation that makes this a proper high protein curry rather than just a spicy sauce with bits in it.

Coconut Oil. Used sparingly for flavour and proper browning.

Cinnamon Stick. Adds subtle warmth and depth.

Onion. The flavour base of any good curry.

Garlic & Ginger. Essential aromatics that build authenticity and depth.

Curry Powder & Chilli Powder. The backbone of this high protein curry. Adjust depending on how brave you’re feeling.

Chopped Tomatoes. Create a rich sauce without needing cream.

Chicken Stock. Boosts savoury depth without adding heaviness.

Mango Chutney. Sweet contrast to the heat. This is what makes it taste “complete”.

Fresh Coriander. Freshness at the end makes everything pop.

How To Make Chicken Madras

Heat 1 tsp coconut oil in a large pan or wok over high heat. Add the chicken breast pieces and fry for 3–4 minutes until golden on the outside. You’re not cooking them through yet — just building colour and flavour. Remove and set aside.

Lower the heat slightly and add the remaining oil along with the cinnamon stick. Let it sizzle gently for 30 seconds to release that warm, aromatic base.

Add the finely chopped onion to the pan. Cook for 3–4 minutes, stirring regularly, until softened and slightly translucent. This is the flavour foundation of your high protein curry.

Stir in the garlic and ginger and cook for 30 seconds. Add the curry powder and chilli powder, stirring constantly so the spices toast without burning. The onions should deepen in colour and smell incredible.

Return the browned chicken to the pan. Pour in the chopped tomatoes and chicken stock. Add Worcestershire sauce, mango chutney and lemon juice. Stir everything together until well combined.

Remove the cinnamon stick and scatter over freshly chopped coriander. Give everything one final stir. Your high-protein Chicken Madras should now be thick, glossy and ready to serve.

Serving & Storage

To Store

Allow the high protein curry to cool fully, then store in an airtight container in the fridge for up to 3 days.

To Reheat

Microwave covered for 2–3 minutes, stirring halfway through. Or reheat gently in a pan with a splash of water.

To Freeze

This high protein curry freezes brilliantly for up to 3 months. Portion it out for easy grab-and-go meals.

Serving Suggestions

• Serve with basmati or brown rice.

• Pair with naan if you want full fakeaway vibes.

• Go lower-carb with cauliflower rice.

• Add a spoon of Greek yoghurt for extra protein and heat control.

• Stir through spinach at the end for bonus veg.

Variations & Tips

• Boost protein further by stirring in 2–3 tbsp 0% Greek yoghurt at the end.

• Swap chicken breast for turkey breast if needed.

• Want a creamier high protein curry? Add a spoon of light cream cheese instead of extra oil.

• Simmer uncovered if your sauce is thin – don’t just add more stock.

• Brown the chicken well at the start. Colour equals flavour.

FAQ

Is this a spicy high protein curry?

Yes – it has heat, but it’s balanced. Reduce the chilli powder if you prefer milder curries.

Can I meal prep this high protein curry?

Absolutely. It stores and reheats very well, making it ideal for batch cooking.

Can I make this vegetarian?

Yes. Swap chicken for firm tofu or chickpeas and use vegetable stock. Protein will be lower unless you boost it with yoghurt or lentils.

Chicken Madras

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5 from 3 reviews

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Who can resist a good fakeaway? Especially when it's the ever-popular Chicken Madras, a spicy favourite that you can whip up faster than your local takeaway can deliver!

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 2 tsp. coconut oil
• 600 g chicken breast, chopped into large pieces
• 1 cinnamon stick
• 1 onion, finely chopped
• 25 g garlic, puree or very finely chopped
• 25 g ginger, puree or very finely chopped
• 1 tbsp curry powder
• 1 tsp chilli powder
• 400 g chopped tomatoes
• 200 ml chicken stock
• 1 tsp Worcestershire sauce
• 30 g mango chutney
• 1 tbsp lemon juice
• Large handful of fresh coriander, leaves and stems

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Instructions

Grab your wok or a large frying pan and heat 1 tsp of coconut oil on high. Once it’s starting to smoke (but not in a "call the fire brigade" way), throw in the chicken pieces. Fry for a few minutes until they get a nice golden colour. No need to cook them through—just a colour job for now. Remove and set aside.

Lower the heat to medium-high and add the remaining tsp of oil along with the cinnamon stick. Let them mingle for 30 seconds until your kitchen smells like pure magic.

Toss in the finely chopped onion and stir-fry until softened and smelling irresistible. (Pro tip: this is a great time to cry—tears of curry joy, obviously.)

Add your garlic and ginger, frying for just 30 seconds before they start thinking about burning. Then, sprinkle in the curry powder and chilli powder. Stir for another 30 seconds to wake those spices up. Things are getting serious now.

Reunite the browned chicken with its spicy friends in the pan. Add the chopped tomatoes, chicken stock, Worcestershire sauce, mango chutney (hello, sweet relief), and lemon juice. Stir like you mean it.

Reduce the heat to medium-low, slap a lid on the pan, and let the chicken madras simmer for 10 minutes. This is where all the flavours do a little dance together.

Remove the lid, add a handful of chopped coriander, and simmer for another 5 minutes with the lid off to thicken the sauce. Give it a stir now and then, but mostly just admire your handiwork.

Fish out that cinnamon stick (no one wants to bite into that!) and garnish with extra coriander. Serve with rice, naan, or whatever makes you happy. Congratulations—you just made an epic chicken madras! 🌶️🍛

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Poultry
• Cuisine: Indian

Nutrition

• Serving Size: 1
• Calories: 324
• Fat: 8g
• Carbohydrates: 15g
• Protein: 48g

Recipe Video

More High-Protein Recipes To Try

If you like this high protein curry, try:

• Chicken Bhuna – family-friendly and ready in under 25 minutes.

• Slow Cooker Chicken Curry – thick, rich and perfect for batch cooking.

• Firecracker Chicken – sweet, spicy fakeaway vibes with massive protein.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.