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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Madras Curry with Chapati

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Chicken Madras Curry with Chapati Empty Chicken Madras Curry with Chapati

    Post by Lobo Mon Jan 11, 2016 10:40 pm

    Chicken Madras Curry with Chapati Img63l
    Chicken Madras Curry with Chapati
    Chicken Madras Curry with Chapati Translucent
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 6
    If desired, garnish the curry with fried shallots and cashews, which add a crunchy texture to this dish.






    • 16

    Ingredients:


    • 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

    Related Recipes


    Chicken Madras Curry with Chapati Wine-pairing-icon-white

    Wine Pairing

    This 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.
    Williams-Sonoma Kitchen.

      Current date/time is Fri Apr 19, 2024 7:58 am