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Harvest Madras Chicken Curry

With a colourful range of seasonal flavours from sweet apple to earthy butternut pumpkin, this spicy and hearty dish is perfect for winter. Served with steamed basmati rice, chopped coriander and lots of bragging rights.

25 mins TOTAL TIME
This recipe calls for

Patak’s Madras Paste 283g

Patak’s Madras Paste is a hot spice…

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Serves 4

2 tbsp. of cooking oil
500g chicken breast, diced
2 onions, chopped
1 red capsicum, sliced
250g butternut pumpkin, cut into small cubes
3 tbsp. Patak’s Madras Curry Paste
400g can of diced tomatoes
400g cooked chickpeas
400mL can coconut milk
1 apple, cut into small cubes
For garnish, fresh coriander, chopped
Salt & pepper to taste


  1.  In a casserole pot (or any large pot), brown   the diced chicken breast in 1 tbsp. of the oil.   Once the chicken is browned, remove and   set aside, it will finish cooking later.

  2.  In the same pot, add the remaining oil and   fry the onions, the red capsicum and   pumpkin, until slightly softened and   fragrant.

  3.  Add the Patak’s Madras Curry Paste. Cook   for a minute to release the aromas.

  4.  Add the chopped tomatoes, chickpeas and   the can of coconut milk, stirring well.

  5.  Add back the chicken.

  6.  Allow the curry to simmer, uncovered, for   about 15 minutes, until the squash is tender.

  7.  Add the chopped apple, add salt and pepper   to taste. Simmer another minute or two.
  8.  Serve on steamed rice and garnish with the   chopped coriander.


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