INDIAN CHICKEN MADRAS

Indian Chicken Madras image

Provided by Michael Kinsel

Categories Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless chicken breasts
1/2 cup curry paste
2 medium vidalia onions
2 (14 1/2 ounce) cans diced tomatoes
4 tablespoons vegetables or 4 tablespoons olive oil
2 tablespoons margarine (unsalted) or 2 tablespoons butter (unsalted)
2 1/2 cups water
2 cups jasmine rice

Steps:

Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
Chop Vidalia onions and place oil and onions in a sauté pan, sauté onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
Dice chicken into ½ to ¾ inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
Lower heat, cover and simmer for ½ hour.
Cook Jasmine rice per instructions on package.
Serve Chicken Madras over cooked Jasmine rice.
NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.

Nutrition Facts : Calories 874.5, Fat 28.3, SaturatedFat 7.3, Cholesterol 145.3, Sodium 806.1, Carbohydrate 95.9, Fiber 6.2, Sugar 10, Protein 56.1

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