Chicken Madras Curry

Based on 0 ratings
P

Paul

Community member

"This is a simple recipe that I learnt when starting to try cooking Indian dishes."

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 tbsp
vegetable oil
225 g
chicken breasts
½
onion
½
red bell pepper
1 cloves
garlic
½ clove
ginger
1 tbsp
Madras curry paste
200 g
Tin chopped tomatoes
½
Fresh corriander
100 ml
water

Utensils

Casserole dish

  • Step 1/6

    • 1 tbsp vegetable oil
    • 225 g chicken breasts
    • Casserole dish

    Heat half oil in large casserole dish and cook chicken (chopped in cubes) for 5-7 mins until golden and just cooked. Then set aside

  • Step 2/6

    • ½ onion

    Put in remaining oil and cook chopped onion for 3 mins until soft

  • Step 3/6

    • ½ red bell pepper

    Add chopped red pepper and cook for further 2 mins

  • Step 4/6

    • 1 cloves garlic
    • ½ clove ginger
    • 1 tbsp Madras curry paste

    Add garlic and ginger (both finely chopped) stir in and then stir in curry paste so everything coated

  • Step 5/6

    • 200 g Tin chopped tomatoes
    • 100 ml water

    Pour in tomatoes plus 200ml of water cover and simmer for 10 mins

  • Step 6/6

    • ½ Fresh corriander

    Return chicken to dish, heat through and serve then sprinkle coriander to serve

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