Indian Chicken Madras

Recipe by Michael Kinsel
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

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.