Indian Chicken Madras

1. 1

   Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).

2. 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. 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. 4

   Lower heat, cover and simmer for 1/2 hour.

5. 5

   Cook Jasmine rice per instructions on package.

6. 6

   Serve Chicken Madras over cooked Jasmine rice.

7. 7

   NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.

* Per serving · 4 servings · Values may vary.