Chicken Madras part II
Okay, once again, leftover chicken madras with basmati rice for lunch.
Now I've got people from *other offices* coming over and asking what that wonderful smell is. Some workmates are even light-heartedly offering money if I bring them some.
And it's not even a particularly special or creative dish!
A little-goes-a-long-way Chicken Madras
2 tbs oil (pref olive or rice bran).
2 medium onions, chopped.
500g chicken breast meat, cut into cubes.
4 tbs Sherwood's madras spice paste.
2 x 400g chopped tomatoes in juice
approx 1 cup (250ml) water
good large handfull of chopped fresh coriander.
1. Heat oil in large wok or pan. Saute onions until transparent. Add chicken and spice paste, stir and cook for a number of minutes until chicken starts to brown and is well coated in spice and onions. Add tomatoes, rinsing each can with water to get all the juice into the pan. Bring to boil, then cover and simmer until chicken is cooked and the sauce thickens - approximately twenty minutes; or as long as it takes to prepare and cook the rice you're going to serve with it! If the sauce is still a bit too liquid, remove the lid for the last five minutes or so to let out some steam. Before serving, stir in the chopped coriander.
Serve with a good quality aromatic basmati rice, which will really let off a wonderful scent when the curry is placed on top. Garnish with fresh coriander and, if feeling decadent, a swirl of unflavoured yogurt.
This recipe creates a large amount of very flavoursome meals; only a relatively small amount of the curry is needed per serving. It can provide up to eight healthy servings when served with rice.
Now I've got people from *other offices* coming over and asking what that wonderful smell is. Some workmates are even light-heartedly offering money if I bring them some.
And it's not even a particularly special or creative dish!
A little-goes-a-long-way Chicken Madras
2 tbs oil (pref olive or rice bran).
2 medium onions, chopped.
500g chicken breast meat, cut into cubes.
4 tbs Sherwood's madras spice paste.
2 x 400g chopped tomatoes in juice
approx 1 cup (250ml) water
good large handfull of chopped fresh coriander.
1. Heat oil in large wok or pan. Saute onions until transparent. Add chicken and spice paste, stir and cook for a number of minutes until chicken starts to brown and is well coated in spice and onions. Add tomatoes, rinsing each can with water to get all the juice into the pan. Bring to boil, then cover and simmer until chicken is cooked and the sauce thickens - approximately twenty minutes; or as long as it takes to prepare and cook the rice you're going to serve with it! If the sauce is still a bit too liquid, remove the lid for the last five minutes or so to let out some steam. Before serving, stir in the chopped coriander.
Serve with a good quality aromatic basmati rice, which will really let off a wonderful scent when the curry is placed on top. Garnish with fresh coriander and, if feeling decadent, a swirl of unflavoured yogurt.
This recipe creates a large amount of very flavoursome meals; only a relatively small amount of the curry is needed per serving. It can provide up to eight healthy servings when served with rice.