Chicken Madras Curry
For those who crave a bit of heat, this curry has some kick. Customize the intensity by adjusting the seasoning to your liking. This is an easy, stick-to-your-ribs kind of meal that pairs perfectly with rice or naan to mop up the rich, aromatic sauce.
25 min
4 servings
470 calories
Ingredients
1 1⁄3 cups water
1 cup uncooked white rice, rinsed and drained
1 lb (450 g) boneless, skinless chicken thighs
sea salt & black pepper, to taste
1 tbsp oil
1 can (5.5 oz/156 ml) tomato paste
1 1⁄2–2 tbsp Madras Curry Powder
1 cup tomato sauce
1 cup Nourish broth or water
1 1⁄2 tsp Nourish Broth Mix
1 cup boiling water
1⁄2 cup milk or cream
Instructions
Combine water and rice in Multipurpose Steamer. Spread rice out evenly on the bottom. Top with Multipurpose Tray. Microwave on medium (50% power) 20 min. Rest 3 min. Fluff with a fork before serving.
Meanwhile, chop chicken into 1" chunks and season with salt and pepper, if desired. Heat oil in Sauté Pan over medium-high heat. Add chicken; cook 4–5 min, or until golden. The chicken may not be fully cooked through yet—this is OK.
Add tomato paste and curry powder to pan; stir to coat chicken evenly. Add tomato sauce and broth; stir to combine.
Bring to a boil. Reduce heat, then cover. Simmer, stirring occasionally, until slightly thickened, about 10 min. Stir in milk.
Serve over cooked rice.
Nutritional Information
Per serving: Calories 470, Fat 13 g (Saturated 3 g, Trans 0 g), Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 58 g (Fiber 4 g, Sugars 9 g), Protein 29 g.
Perfectly Balance Your Plate
Serve with 1 cup roasted veggies.