Chicken madras curry with sour cream and chive dip

(13 ratings)

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Chicken madras curry with sour cream and chive dip
Chicken madras curry with sour cream and chive dip
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This spicy curry and creamy dip are perfect together. Heat things up with the chicken madras and then cool down your tongue with the sour cream!


  • 1tbsp vegetable oil
  • 450g/1lb chicken fillet, skinned and cubed
  • 1 onion, chopped
  • 45ml/3tbsp Madras curry paste
  • 75g/3oz split red lentils
  • 300ml/1/2pt chicken stock
  • 1 (400g) can chopped tomatoes
  • 50g/2oz creamed coconut, chopped
  • 1 (200g) pot of fresh sour cream and chive dip
  • pilau rice and naan bread to serve

Make this curry vegetarian using a veggie substitute for chicken and vegetable stock instead


  1. Heat the oil in a large frying pan or wok, add the chicken and onions and sauté over a medium heat for 10 mins until both are golden. Add the curry paste and stir for 30 seconds.
  2. Stir in the lentils, stock, tomatoes and coconut. Cover and simmer for 25-30 mins or until the sauce has thickened and the lentils are tender. Season to taste and serve with the sour cream and chive dip spooned over.

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