Chicken Madras curry
Enjoy a hot and spicy taste of southern India, with the flavours of coriander, cumin, black pepper and nutty mustard
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Cooking time: 30 mins
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Serves: 4
Ingredients
A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml (8fl oz) natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.
- 300g (12oz) basmati rice
- 1tbsp groundnut oil
- 1 large onion, thinly sliced
- 750g (1lb 11oz) skinless chicken thigh fillets,
- thinly sliced
- 75g (3oz) Madras curry paste
- 250g (9oz) green beans, trimmed
- 125ml (4½ fl oz) chicken stock
Method
- Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
- Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
- Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.
Nutritional information per portion
- Calories 665(kcal)
- Fat 25.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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