Indian Chicken Madras – a delicious recipe with chicken breasts, curry paste, vidalia onions, tomatoes, vegetables, margarine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Use Madra Curry Paste (Recipe #95907) 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 saute pan, saute 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.
623
kcal
Calories
24
g
Fat
79
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 -3 lbs boneless chicken breasts, 1/2 cup curry paste, 2 medium vidalia onions, 2 (14 1/2 ounce) cans diced tomatoes, and more.
Yes, Indian Chicken Madras falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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