Try this Chicken Madras recipe, or contribute your own.
Suggest a better descriptionSource: Scott Baptie
Method
In a wok, or a large frying pan, heat 1 tsp oil on a high heat.
Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.
Remove from the pan and set aside.
Reduce the heat to about medium/high and add the other 1 tsp of oil and the cinnamon stick. Let the oil infuse with the cinnamon flavour for about 30 seconds.. Add the onion and fry for a few minutes until softened.
Once the onion is cooked, add the garlic and ginger and fry for a further 30 seconds. Then add the curry powder and chilli powder and fry for a further 30 seconds.
Add the cooked chicken back to the pan with the chopped tomatoes, stock, Worcestershire sauce, mango chutney and lemon juice.
Reduce the heat to medium/low cover and simmer for about 10 minutes.
After 10 minutes, remove the lid and add the coriander. Simmer for a further 5 minutes with the lid off to allow the madras to thicken.
To serve, remove the cinnamon stick and garnish with more coriander.
Calories: 324
Fat: 8g
Carbs: 15g
Protein: 48g
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 82 | ||
Calories from Fat: 35 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 3mg | 1 % | |
Sodium 170.9mg | 6 % | |
Potassium 383.4mg | 10 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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