Chicken Madras Curry

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

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

Directions

1. 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).

2. Heat the oil in a large saucepan over medium high heat.

3. Add the onion-garlic mixture and cook until softened and fragrant, about 5 minutes, stirring often.

4. 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.

5. Add the chicken and stir to coat chicken in spice mixture.

6. Cook until the chicken begins to brown. You can add some water if the mixture sticks to the pan or is too thick.

7. 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.

8. Stir in the cilantro and lemon juice and serve with rice or naan bread.

Serves 6

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