The great British institution is a key takeaway. We cherish them. In actuality, we all order takeout two times per week on average. I also adore them. Although delicious, they should only be had occasionally. I adore Indian cuisine, and I first learned about Madras when eating there. It originates from Madras, an area in southern India that is now modern-day Chennai. This excellent substitution has fewer calories! Serve with a heaping tablespoon of yogurt, fluffy naan, and basmati rice.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 onions, coarsely chopped
- 2 red chile peppers, stemmed and seeded
- 1 (2 inch) piece fresh ginger, grated
- 2 cloves garlic
- 1 splash water, or as needed
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- ¼ cup Madras curry powder
- 4 skinless, boneless chicken breasts, cut into large chunks
- 1 (14 ounce) can chopped tomatoes
- ½ cup chopped cilantro, or to taste
Instructions
- Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
- Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
- Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
- Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
- You can substitute 1 pound of vegetables or seafood for chicken if preferred.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 256 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been wanting to learn how to make Indian food and this has come close to what I’m used to getting in a nearby restaurant. Next time I make it, I will blend the tomatoes in with the onion/garlic/ginger paste to make it a true red sauce instead of pouring the tomatoes in with the chicken. Think I will like better. Warning: If Vindaloo Curry is used instead of Madras Curry (which I couldn’t find), go sparingly because it is has a lot of heat. Use 1/4 the amount of curry given in the recipe for mild and 1/2 the amount for medium heat. Vindaloo Curry does give it that nice Indian flavor I was looking for.
I wasn’t sure if we would like this, but it was surprisingly delicious. My husband is fussy, but he actually raved about it. It was nice to try something really different for a change, and I liked the idea of using the healthy garlic, ginger, and curry ingredients. No changes, except I threw in a handful of frozen peas for some color. Served with rice, sour cream, and slices of soft tortilla as I had these on hand.
No changes. Yes will make again. Really enjoying your app.