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Madras based Chicken Curry & Rice Wraps served on a bed of Sautéed Cabbage accompanied with a Curry Dipping Sauce

Warren's Entree, Series 3, Come Dine with Me Australia.


  • Madras based Chicken Curry:

  • 500g of chicken breast

  • 4 tbsp of Madras curry paste

  • 1 ¼ cups of diced tomatoes (or a 400ml tin)

  • 400ml tin of coconut milk

  • 1 brown onion

  • 6-8 burrito wraps

  • 1 cup of basmati rice

  • 2 tbsp of olive oil

  • 1 cup water

  • Toothpicks

  • Sautéed Cabbage:

  • Cabbage Half

  • ½ tsp salt

  • 4 tbsp butter


  • Madras based Chicken Curry: :

  • 1.

    Heat oil in a moderate sized saucepan and add onion, cook for one minute until soft and add Madras curry paste and cook for a further minute stirring frequently.

  • 2.

    Add chicken pieces, stir and coat in the paste mixture then add tomatoes and coconut milk & salt.

  • 3.

    Simmer, covered for 45 minutes, stirring occasionally.

  • 4.

    Siphon off enough curry liquid to use for the dipping sauce, ensuring there is enough left for the reduction of the main curry and continue simmering for 15 minutes.

  • Sautéed Cabbage::

  • 1.

    Sauté the cabbage in butter for 3-4 minutes in a medium hot saucepan. Add salt to taste.


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