Indian Chicken Madras

Name: Indian Chicken Madras
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 -3 lbs boneless chicken breasts; 1/2 cup curry paste; 2 medium vidalia onions; 2 (14 1/2 ounce) cans diced tomatoes; 4 tablespoons vegetables or 4 tablespoons olive oil; 2 tablespoons margarine (unsalted) or 2 tablespoons butter (unsalted); 2 1/2 cups water; 2 cups jasmine rice

Submitted by Michael Kinsel

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

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Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 4-6

ingredients

2 -3 lbs boneless chicken breasts
¹⁄₂ cup curry paste
2 medium vidalia onions
2 (14 1/2 ounce) cans diced tomatoes
4 tablespoons vegetables or 4 tablespoons olive oil
2 tablespoons margarine (unsalted) or 2 tablespoons butter (unsalted)
2 ¹⁄₂ cups water
2 cups jasmine rice

directions

Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
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.
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.
Lower heat, cover and simmer for ½ hour.
Cook Jasmine rice per instructions on package.
Serve Chicken Madras over cooked Jasmine rice.
NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.