Madras Chicken in Green Sauce

14 July 2021 By

Madras Chicken in Green Sauce is a wonderful, herby and fresh way to enjoy moist chicken tenderloins. Use leftovers in a wrap for lunch or piled on top of a keto friendly base.

Madras Chicken in Green Sauce

Ingredients − Serves 4 to 6 depending on other dishes served

  • 1.2 kg chicken tenderloins or thigh fillets, skin on or off



  • Juice of half a lime

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  1. Combine marinade ingredients and marinate chicken for for 20-30 minutes.
  2. Pre-heat fan forced oven to 180˚C.
  3. Roast chicken in pre-heated oven for about 25 minutes.
  4. Meanwhile in a deep frypan add ghee (or coconut oil) and fry bay leaves, curry leaves and onion for 10-12 minutes.
  5. Using a blender make the yoghurt (or coconut) coriander sauce by blending Latasha’s Kitchen Green Coriander Sauce, baby spinach and mint along with yoghurt (or coconut cream) until smooth.
  6. When onions are cooked, add Latasha’s Kitchen Madras Curry Paste, Kashmiri chilli powder and tomato to the pan and cook for about 10 minutes over low heat.
  7. When chicken is ready, add to the pan, cover and simmer for flavours to incorporate, about 5 minutes. Remove lid and stir in the yoghurt (or coconut) coriander, spinach and mint sauce. Sprinkle with Latasha’s Kitchen Garam Masala.
  8. Serve with a squeeze of lime juice.