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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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An excellent spicy twist to classic Indian food. I have no one that does not like this that enjoys good tasting, spicy food. 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:
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 1/2 to 3/4 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 1/2 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.
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