Madras Curry Recipe

Name: Madras Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 pound Boneless, Skinless Chicken Breasts Or Thighs, Cut Into Thin Strips; 1 whole Bell Pepper, Stem And Seeds Removed Then Cut Into 1-inch Chunks; 1 can (13 Oz. Size) Bean Sprouts, Drained (optional); 3 cloves Garlic, Minced; 1 Tablespoon Madras Curry Powder, Or Any Curry Blend You Like; 1 teaspoon Garam Masala; 1 can Regular Or Lite Coconut Milk, 13 Ounce Can; 1/2 cups Chicken Or Vegetable Stock, Plus A Little Extra; Cooked Rice, Naan, Cilantro, And/or Thinly Shredded Cabbage, Your Choice, For Serving; Salt To Taste

Servings: persons

2 Tablespoons Butter
1 pound Boneless, Skinless Chicken Breasts Or Thighs, Cut Into Thin Strips
1 whole Bell Pepper, Stem And Seeds Removed Then Cut Into 1-inch Chunks
1 can (13 Oz. Size) Bean Sprouts, Drained (optional)
3 cloves Garlic, Minced
1 Tablespoon Madras Curry Powder, Or Any Curry Blend You Like
1 teaspoon Garam Masala
1 can Regular Or Lite Coconut Milk, 13 Ounce Can
1/2 cups Chicken Or Vegetable Stock, Plus A Little Extra
Cooked Rice, Naan, Cilantro, And/or Thinly Shredded Cabbage, Your Choice, For Serving
Salt To Taste

1
Heat a large skillet to medium heat with the butter.
2
When the butter foams and melts, add the chicken with a sprinkle of salt.
3
Cook the chicken until browned and almost cooked through, about 5 minutes.
4
Add the bell pepper, stir, and cook for 2 minutes.
5
Add the bean sprouts and garlic and stir for one minute, then add the spices.
6
Let the spices cook into the mixture for 2 minutes.
7
Add the coconut milk and 1/4 cup of the stock.
8
Stir to form a loose gravy.
9
Bring the curry to a bubble then reduce the heat and simmer uncovered for 10-20 minutes, adding more stock as needed to achieve the consistency that youd like.
10
Taste the curry and add more salt if youd like.
11
Serve over rice or any way you want!

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 pound Boneless, Skinless Chicken Breasts Or Thighs, Cut Into Thin Strips, 1 whole Bell Pepper, Stem And Seeds Removed Then Cut Into 1-inch Chunks, 1 can (13 Oz. Size) Bean Sprouts, Drained (optional), and more.

Yes, Madras Curry 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.

Madras Curry

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