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Easy Chicken Madras Recipe

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Recipe Summary Easy Chicken Madras Recipe

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.

Ingredients | Easy Cambodian Food Recipes

2 onions, coarsely chopped

2 red chile peppers, stemmed and seeded

1 (2 inch) piece fresh ginger, grated

2 cloves garlic

1 splash water, or as needed

salt and ground black pepper to taste

1 tablespoon vegetable oil

¼ cup Madras curry powder

4 skinless, boneless chicken breasts, cut into large chunks

1 (14 ounce) can chopped tomatoes

½ cup chopped cilantro, or to taste

Directions

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.

Substitute 1 pound of vegetables or seafood for the chicken, if preferred.

Info | Easy Cambodian Food Recipes

prep: 20 mins cook: 1 hr 5 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings

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