Chicken Madras 324kcals
Cooks in 35
Preperation takes 5
Nutrition Per Serving:
Food Group Portions:
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.