in Recipes

Chicken Madras

Spread the love

Ingredients for 4 servings:

  • 1 can coconut milk
  • 4 large onions
  • 200 g carrot(s)
  • 600 g chicken breast fillet(s)
  • 2 small bananas
  • 250 g vegetable stock
  • 200 g crème fraîche
  • 200 g pineapple, pieces
  • 100 g cashew nuts, salted
  • 2 tbsp oil (soybean oil)
  • 3 cloves garlic
  • 2 chili peppers
  • salt and pepper
  • curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the carrots and garlic. Slice the chili peppers into rings. Mash the bananas with a fork. Roughly dice the chicken breast. Fry unseasoned in a wok or pan with oil. Remove from the pan, dust generously with curry, and set aside. Sauté the carrots in the remaining fat, adding the garlic later. Simmer for about 5 minutes and season with curry. Stir the chili peppers, coconut milk, crème fraîche, seared chicken breast, pineapple chunks, and cashews into the vegetables and heat through. Season with salt and pepper. Serve with rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quark cream

Pancake casserole