Chicken Madras Curry with Chapati
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Prep Time: 15 minutes
Cook Time: 20 minutes
If desired, garnish the curry with fried shallots and cashews, which add a crunchy texture to this dish.
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- 1/4 cup ghee or canola oil (optional)
- 2 shallots, thinly sliced (optional)
- 1/3 cup raw cashews, halved (optional)
- 1 Tbs. ghee or canola oil
- 1 1/2 lb. boneless, skinless chicken breasts or
thighs, cut into 1-inch cubes
- 1 jar Maya Kaimal Madras curry sauce
- Steamed rice for serving
- Fresh cilantro sprigs for garnish
- Chapati for serving
- Chapati >
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:In a small saucepan over medium-high heat, warm the 1/4 cup ghee. Add the shallots and fry until golden and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the shallots to a paper towellined plate. Add the cashews to the hot oil and fry until golden, 3 to 5 minutes. Using the slotted spoon, transfer the cashews to the plate. Set aside.
In an Indian wok or large fry pan over medium-high heat, warm the 1 Tbs. ghee. Add the chicken and sauté until browned, about 5 minutes. Add the Madras curry sauce and stir to coat the chicken. Reduce the heat to medium-low and simmer until the chicken is cooked through, 8 to 10 minutes.
Serve the curry over steamed rice. Garnish with fried shallots, cashews and cilantro sprigs. Pass chapati alongside. Serves 4 to 6.