The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Done-in-a-flash chicken madras
Is it just us, or is it getting hot in here?! It’s probably down to this divine madras… Tender chunks of chicken thigh, peppers and green beans are sizzled with fennel seeds and chilli flakes, then simmered in our ready-to-go sauce. Served with fluffy rice and sprinkled with, checks notes, more chilli, it’s deliciously, unapologetically not for the faint of tongue.
SWK: Source of fibre
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 110g baby tomatoes
- 1 chilli
- 1 onion
- 1 pepper
- 80g green beans
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 140g basmati rice
- 250g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
Nutritional Information
Calories: 495
Protein: 43g
Carbs: 79g
Fat: 9.3g
Ingredients
- 2 onion
- 2 pepper
- 160g green beans
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 2 tsp fennel seeds
- 1 tsp chilli flakes
- 280g basmati rice
- 200g baby tomatoes
- 1 chilli
- 500g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
Nutritional Information
Calories: 493
Protein: 43g
Carbs: 78g
Fat: 9.3g
Done-in-a-flash chicken madras
Is it just us, or is it getting hot in here?! It’s probably down to this divine madras… Tender chunks of chicken thigh, peppers and green beans are sizzled with fennel seeds and chilli flakes, then simmered in our ready-to-go sauce. Served with fluffy rice and sprinkled with, checks notes, more chilli, it’s deliciously, unapologetically not for the faint of tongue.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Poultry
Cooking Instructions
Before you start
- 1x saucepan
- 1x non-stick saucepan
Peel, slice & chop
- Peel and thinly slice the onions, and deseed and thinly slice the peppers. Trim the green beans and cut into 1cm pieces.
- On a separate board, cut the chicken into bite-size chunks.
Ace the base
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions, peppers, green beans and chicken with the fennel seeds and chilli flakes (to taste) for 6-8 mins.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Turn up the heat!
- At the same time, halve the tomatoes. Finely dice the chilli (deseed for less heat).
- Pour in the curry sauce and 100ml water, stir in the tomatoes and half the diced chilli (to taste), and simmer for 5-7 mins, until the sauce has thickened slightly and the chicken is cooked through.
Plate up
- Serve the curry with the rice and scatter the remaining chilli (to taste) on top.