Chicken Madras Curry
Based on 0 ratings
"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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