Simple Indian Madras Curry

This recipe was designed for a Friday night to replace the popular curry take-away habit and the Green Saffron spice mix means you do not have to fiddle around with individual spices to get a good balance of flavours.

You can bulk cook the sauce base, cool it, refrigerate it and use it  at a later time with a different protein.

Makes 4 servings

1 Serving:   Carb 10g    kcals 280      Protein 34g   Fat 11g   Fibre 3.5g


15ml, 1 tablespoon olive oil
15g of the 25g pack of Green Saffron Indian Madras
3 chicken breasts (approx 120g each)
400g tin chopped tomatoes

1 chicken stock
160ml Thai Gold small tin full-fat Coconut Milk or 400ml Blue Dragon low-fat Coconut Milk
400g Cauliflower florets

Fresh coriander to serve


  1. Cut the chicken breasts into large chunks. Chop the cauliflower florets into even enough sized small florets to ensure all 4 servings get some carb. I find that cauliflower becomes too soft when I reheat it and I prefer it crunchy so I only cook in enough cauliflower for 1 serving and then add it freshly to the curry the following day when I am having a second portion. 
  2. Heat the oil in a saucepan at a moderate heat (not too hot) and add the sachet of spice – put all the chicken chunks on top and stir until all the chicken is coated in spice. Turn down the heat if it sticks.
  3. After 3 minutes or so, add the tinned tomatoes and chicken stock and bring to a gentle boil for another 3 minutes. Reduce the heat to a simmer and add the coconut fat, stiring it through.
  4. Add the cauliflower. Allow to simmer gentle for 20 minutes but don’t overcook the cauliflower – leave a little crunch to it. Turn off and cool it down.
  5. You can divide it into 4 servings and individually freeze the servings for another day.

note: the remainder of the Madras pack can be used to make the Coronation Chicken lunch dish