This Madras Chicken Curry is both flavourful and delicious. In addition to being a healthy and balanced meal, it is very simple and easy to make. For those nights that time is not on our side, it is the perfect weeknight supper.
It’s well known by now that I love curries (check out this Curried Pineapple Coconut Soup with Ambercup Squash recipe if you want more proof). They are so delicious and flavorful. Not to mention they are perfect if you are trying to cut back on salt. The more flavour a recipe has, the less salt you will think you need to add.#Healthy #Weeknight easy supper meal #Madras #Chicken #CurryClick To Tweet
It requires some pantry staples such as rice vinegar, low sodium chicken broth and fish sauce. If your missing some of the vegetables used, don’t worry. Simply substitute whatever you have on hand.
Madras curry powder has more flavour than regular curry powder. Check out specialty food stores and Asian food markets if your grocery store does not carry them. In the event that you cannot obtain madras curry powder, regular curry powder can be substituted.
To make the Madras Chicken Curry, cook rice according to package instructions omitting the salt. Meanwhile add 2 tsp of oil to wok or large pan and heat to medium-high heat. Add chicken and stir-fry until fully cooked, about 2-4 minutes. Remove from heat and keep warm.
In a small bowl, combine and mix the chicken broth, rice vinegar, and fish sauce. Set aside.
Add remaining 1 tsp of oil to pan, and add onion, broccoli, carrots, ginger, and garlic. Stir-fry for 2-3 minutes, or until lightly browned. Add the curry powder and chili flakes, and cook for additional 30 seconds.
Add the sauce, cooked chicken, and snow peas to pan. Stir-fry for 1 minute and then turn off the heat. Add the cilantro, and more to taste per preference.
Divide the rice evenly onto four plates, and top with the chicken curry vegetable mixture. Serve immediately, or store in air tight containers in the fridge for up to 3 days.
- 1 cup brown rice, uncooked
- 2 tsp of canola oil, divided
- 1 lb chicken breast, cut into 1/4 inch thick slices 3 inches long
- 1.5 cup onion, vertically sliced
- 1 cup broccoli, cut into florets
- 1 cup carrots, diagonally sliced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp madras curry powder
- 1 tsp chili flakes
- 1 tsp cilantro
- 1 cup snow peas
- 1 cup chicken broth, low sodium
- 2 tbsp fish sauce
- 2 tsp rice vinegar
- 1 tsp sugar
- Cook rice according to package instructions.
- Add 1 tsp of oil to wok or large pan and heat to medium-high heat. Add chicken and stir-fry until cooked, about 2 minutes. Remove from heat and keep warm.
- In a small bowl, combine the chicken broth, fish sauce, and rice vinegar. Mix well.
- Add remainder 1 tsp of oil to pan. Add onion, broccoli, carrots, ginger, and garlic and stir-fry for 2-3 minutes until lightly browned.
- Add curry powder and chili flakes and cook for additional 30 seconds.
- Add sauce, chicken, and snow peas to pan. Stir-fry for 1 minute and turn off heat.
- Add cilantro, and more to taste per preference.
- Divide the rice evenly onto four plates. Add the chicken curry and divide evenly. Enjoy!
393 calories, 32g protein, 7.5g fat, 49g carbohydrate, 4.5g fiber