Madras Chicken Bites with Red Pepper Salsa




2 1/2 hours


15 min

The perfect treat for an end-of-week Indian feast with a little bit of heat! Chicken cooked in aromatic Indian spices served along with a mouth watering red pepper salsa is sure to be a dinner time favorite.


Mild Curry Spice Paste


  • 1-2 tbsp Patak’s® Madras Curry Spice Paste
  • 3-4 skinless chicken breasts, cut into mini fillets
  • 1 tbsp plain thick yogurt

For Red Pepper Salsa

  • ½ tsp black pepper
  • 10 curry leaves, fresh or frozen (optional)
  • 1 tbsp desiccated coconut
  • ¼ tsp mustard seeds
  • 1 red pepper, sliced
  • 1 tbsp fresh ginger, sliced
  • ½ red onion, sliced
  • juice of half a lemon
  • Fresh mint, chopped (garnish)
  • salt, to taste


Madras Chicken Bites

  1. In a bowl, marinate the chicken with the Patak’s® Madras Curry Spice Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.
  2. Remove the chicken from the marinade.
  3. In a pan, spray some oil and cook the marinated chicken on a medium flame for 7 min, turning occasionally to prevent the chicken from burning.
  4. Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.

Red Pepper Salsa

  1. Spray with some more oil to stir-fry the rest of the ingredients.
  2. First, add the mustard seeds; once they start popping add the red onions and the red pepper.
  3. After 1 min add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick. Stir-fry for 2 min. Check the seasoning and add salt if required.
  4. Squeeze in the lemon juice before removing from the heat and garnish with some fresh mint.
  5. Divide the chicken between serving plates and serve with the Red Pepper Salsa.