Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

Easy Chicken Madras Recipe

onions,

red chile peppers,

(2 inch) piece fresh ginger, grated

garlic

splash water,

salt and black pepper

vegetable oil

Madras curry powder

skinless, boneless chicken breasts,

(14 ounce) can chopped tomatoes

cilantro,

Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.


Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.


Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.


Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.


I wasn't sure if we would like this but it was surprisingly delicious. My husband is fussy but he actually raved about it. It was nice to try something really different for a change and I liked the idea of using the healthy garlic ginger and curry ingredients. No changes except I threw in a handful of frozen peas for some color. Served with rice sour cream and slices of soft tortilla as I had these on hand.

I've been wanting to learn how to make Indian food and this has come close to what I'm used to getting in a nearby restaurant. Next time I make it I will blend the tomatoes in with the onion/garlic/ginger paste to make it a true red sauce instead of pouring the tomatoes in with the chicken. Think I will like better. Warning: If Vindaloo Curry is used instead of Madras Curry (which I couldn't find) go sparingly because it is has a lot of heat. Use 1/4 the amount of curry given in the recipe for mild and 1/2 the amount for medium heat. Vindaloo Curry does give it that nice Indian flavor I was looking for.

No changes. Yes will make again. Really enjoying your app.

Meh. Could go with or not. Nothing special.

easy chicken madras recipe

Prep Time: 20 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 25 minutes

Servings: 4

Cost: $3.16 /serving

Author : Try This Recipe!

Ingredients

Instructions

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