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“An excellent spicy twist to classic Indian food. I have no one that does not like this that enjoys good tasting, spicy food.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
  2. Chop Vidalia onions and place oil and onions in a sauté pan, sauté onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
  3. Dice chicken into ½ to ¾ inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
  4. Lower heat, cover and simmer for ½ hour.
  5. Cook Jasmine rice per instructions on package.
  6. Serve Chicken Madras over cooked Jasmine rice.
  7. NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.

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