Quick Chicken Madras
This flavorful Madras curry recipe combines tender chicken pieces with a fragrant blend of spices and coconut, creating a comforting and aromatic dish that is perfect for a cozy meal. The combination of garam masala, tangy lemon, and rich curry paste infuses the chicken with delicious flavors, while the addition of coconut adds a luxurious creaminess to the sauce. Serve this aromatic curry with naan bread for a satisfying and tasty meal that will transport you to the vibrant streets of India.
— Constant Cookbook
Ingredients
- 4 skinless, boneless chicken breasts
- ½ lemon
- 1 tsp garam masala
- salt
- 2 tbsp vegetable oil or ghee ( clarified butter
- 1 large onion
- ready-made madras curry paste
- 1x400g can chopped tomatoes
- 50g/2oz desiccated coconut
- small handful of fresh coriander
Instructions
- Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
- Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 323kcal
- Carbohydrate Content: 6.5g
- Fat Content: 16g
- Fiber Content: 3.5g
- Protein Content: 38g
- Saturated Fat Content: 8g
- Sugar Content: 5g
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