Harvest Madras Chicken Curry

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper




  • 1 lb boneless/skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp canola oil
  • 1 cup chopped onion
  • 1/4 cup diced red pepper
  • 1 cup butternut squash, cut into small cubes
  • 2 tomatoes, peeled and chopped (I used canned, stewed tomatoes)
  • 1 cup cooked chickpeas (if using canned, rinse well and drain)
  • 2 tbsp Patak’s Madras Curry Paste
  • 1 400ml can coconut milk
  • 1 medium apple, washed and cut into small cubes
  • 2 tbsp chopped fresh cilantro
  • Salt & Pepper to taste


  1. In a large pot or Dutch oven, brown the 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 sauté the onions, red pepper and squash, until slightly softened and fragrant.
  3. Add in the Patak’s Madras Curry Paste and continue cooking for another minute or so, letting all of the spices warm and also become fragrant.
  4. Add the chopped tomatoes, chickpeas and then the can of coconut, stirring well, then add back the chicken. Allow the curry to simmer, uncovered, for about 15 minutes, or until the squash is tender.
  5. Add the chopped apple, check for salt & pepper and then let simmer another minute or two.
  6. Serve the curry on steamed rice and garnish with the chopped cilantro.