Chicken Madras Curry

Too few ratings

Paul

Community Member

Difficulty

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

Ingredients

Servings:-4+
2 tbsp vegetable oil
450 g chicken breasts
onion
red bell pepper
2 cloves garlic
1 clove ginger
2 tbsp Madras curry paste
400 g Tin chopped tomatoes
Fresh corriander
200 ml water

Utensils

  • Casserole dish
  • Step 1/6

    • 2 tbsp vegetable oil
    • 450 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

    • onion

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

  • Step 3/6

    • red bell pepper

    Add chopped red pepper and cook for further 2 mins

  • Step 4/6

    • 2 cloves garlic
    • 1 clove ginger
    • 2 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

    • 400 g Tin chopped tomatoes
    • 200 ml water

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

  • Step 6/6

    • Fresh corriander

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

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