Description
Looking for an easy, spicy, Indian, chicken dish? Look no further! Our Chicken Madras Curry is simple to make, spicy on the palate, and delicious to eat.
Ingredients
Scale
- 1 onion, chopped
- 2 garlic cloves
- 1 1/2 inches ginger root, peeled
- ½ red chile (optional)
- 2 tbsp. vegetable oil
- 1 to 2 tbsp. MarnaMaria Madras Curry
- 4 chicken breasts, cut into chunks
- 1 14 oz. can chopped tomatoes
- 1/2 cup coconut milk (optional to lessen heat)
- 1/4 cup cilantro, chopped
- 2 tsp. lemon juice
- salt and pepper
- Rice or naan bread
Instructions
- Pulse the onion, garlic, ginger, and chile together in a food processor until it becomes finely chopped and moist. (Alternatively, you can chop them finely and make a paste with your knife).
- Heat the oil in a large saucepan over medium high heat.
- Add the onion-garlic mixture and cook until softened and fragrant, about 5 minutes, stirring often.
- Add MarnaMaria Madras Curry and allow the spices to cook for a couple of minutes, stirring frequently so they do not burn but instead toast and their aromas begin to bloom.
- Add the chicken and stir to coat chicken in spice mixture.
- Cook until the chicken begins to brown. You can add some water if the mixture sticks to the pan or is too thick.
- Add the chopped tomatoes and optional coconut milk, season with salt, cover and cook over low heat for 30 minutes, until the chicken is tender and cooked through.
- Stir in the cilantro and lemon juice and serve with rice or naan bread.
Keywords: Indian Curry, Spicy Curry, Vegetables, Chicken