Chicken Madras 324kcals


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Cooks in 35
Preperation takes 5
Serves 4
Difficulty Easy
Nutrition Per Serving:
Calories

324

Low 16%
Fat

16g

Low 23%
Saturates

8g

Low 40%
Carbs

6.5g

Low 3%
Protein

38g

Med 76%
Sugars

5g

Low 6%
Fibre

3.5g

Low 7%
Salt

700mg

Med 12%
Food Group Portions:
Starch

0

Fruit/Veg

1

Dairy

0

Meat/Fish

1

Fats

0.5

Extras

0


Ingredients



Method


  • Prepare by chopping the chicken breasts into small bite-sized pieces and finely chopping the large onion.
  • In a large mixing bowl, add the chicken, the juice of ½ a lemon, salt and garam masala. Mix thoroughly to ensure the chicken is evenly coated with the seasoning.
  • Heat the vegetable oil in a deep-frying pan on a medium heat and add the finely chopped onion for 5-6 minutes until they become golden and soft. Add the chicken and stir regularly for 5 minutes. Add the chopped tomatoes and madras curry paste, stirring throughout. For a milder version only use 1-2tbsp of curry paste, for a hotter version use 4-5tbsp.
  • Cover the frying pan with a lid and leave to simmer for 5 minutes. Remove the lid and stir in desiccated coconut. Leave to simmer for a further 15 minutes. Mix in fresh coriander and then serve straight away with naan bread and rice.

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