Indian Chicken Madras

Michael Kinsel's Note:

An excellent spicy twist to classic Indian food. I have no one that does not like this that enjoys good tasting, spicy food.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 -3 lbs boneless chicken breasts
• ½ cup curry paste
• 2 medium vidalia onions
• 2 (14 ½ ounce) cans diced tomatoes
• 4 tablespoons vegetables or 4 tablespoons olive oil
• 2 tablespoons margarine (unsalted) or 2 tablespoons butter (unsalted)
• 2 ½ cups water
• 2 cups jasmine rice

Directions:

1. Use Madra Curry Paste (Madras Curry Paste) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
2. Chop Vidalia onions and place oil and onions in a sauté pan, sauté onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
3. Dice chicken into ½ to ¾ inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
4. Lower heat, cover and simmer for ½ hour.
5. Cook Jasmine rice per instructions on package.
6. Serve Chicken Madras over cooked Jasmine rice.
7. NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.