Madras Chicken Curry

Time for a new curry recipe! I'm a bit in a hurry to get to the gym because I have an appointment to get a new fitness schedule so no big intro today.

Duration: 25 minutes

The ingredients for 3 servings:

  • 250 g brown basmati rice
  • 2 chicken breast fillets
  • 300 g cauliflower
  • 1 red paprika
  • 2 white onions
  • 200 g peas
  • 400 ml coconut milk
  • 1 chicken stock cube
  • 3 ts madras curry paste
  • Salt & Pepper
  • Olive oil

What you do:
  1. Cook the rice as directed on the package. Steam the cauliflower florets for 8 minutes or until tender. 
  2. Heat a splash of olive oil in a frying pan over medium-high heat. Cut the chicken into small pieces and fry for 8 minutes in the pan. Meanwhile, cut the onion and paprika and put it after a few minutes in the pan with the chicken. 
  3. When the chicken is cooked add the coconut milk, the crumbled chicken stock cube and madras curry paste and bring to a boil. Cook for about 10 minutes. Put the cauliflower and peas with it and cook for another 3 to 5 minutes. 
  4. Season to taste with salt and pepper and serve the curry on rice.


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