Chicken Madras Curry
Keepin' Recipes Real With Christie Vetter
As I focus on “eating clean” this January, I emphasize cooking at home so that I am in control of the ingredients that go into my meals. But by the end of a busy week, it’s so easy to want to throw in the towel and order takeout. Indian takeout to be specific, it’s totally our favorite. Then I remember, the best way towards health and vitality is when we focus on eating to feel great, and takeout doesn’t make us feel great the next day.
My husband and I love good Indian food. I was lucky to have a close family friend that always fed me authentic, delicious Indian food, and my husband fell in love with this special cuisine while spending a year in London after college. I’ve spent hours in the kitchen trying my best to recreate the aromas, seasonings, and textures of Indian food, and have finally come close! This Chicken Madras Curry has been on heavy rotation in our home lately. It’s totally worth taking the time to make because it satisfies our cravings, but we still feel great after eating it.
Clean it up by serving over cauliflower rice or do it up with Basmati rice and fresh naan bread. Some tricks to keep this recipe simple are to use frozen minced ginger, which can be found in the freezer aisle of most major grocery stores. I try to always keep frozen ginger and garlic on hand, to speed things up. I also love making the Basmati rice in an Instant Pot. I just add the rice, water and salt, set the timer, don’t have to think about it again, and voila, perfect fluffy rice!
Prep Time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
What you need:
- 3 tablespoons olive oil
- 3 tablespoons Tessemae’s Lemon Garlic Dressing
- 1 tablespoon fresh ginger (frozen minced ginger works too!)
- 1 teaspoon cinnamon
- 4 teaspoons curry powder
- 6 bay leaves
- 1 lb. boneless skinless chicken thighs, chopped into 1-inch pieces
- 2 cups chopped tomatoes
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 bunch green onions, sliced, tops removed and chopped roughly
- ½ cup frozen okra
- ½ cup full fat coconut milk
- 2 cups Basmati Rice
What to do:
- Heat olive oil in a cast iron skillet over medium high heat.
- Add ginger and cinnamon and cook until aromatic, for one minute.
- Add in the Lemon Garlic dressing, curry powder, and bay leaves. Cook for 5 minutes, stirring constantly.
- Add the chopped chicken thighs to coat and cook for 4 minutes.
- Stir in the chopped tomatoes, bell peppers, zucchini, okra, and green onion tops, and cook until juices are released, and everything is soft, around 20 minutes.
- Add the coconut milk, stir, and let simmer for 2 more minutes. Remove from heat. Top with sliced green onions and serve over Basmati Rice.
*Basmati Rice in Instant Pot
*What you need:
- 2 cups Basmati Rice
- 4 cups water
- ½ teaspoon salt
*What to do:
- Add rice, water, and salt to instant pot.
- Set pressure on high and cook for 3 minutes. Allow pressure to naturally release.
- Fluff with fork.
Note: Aside from the tomatoes which are pretty important, you can sub any veggies for the additional 2 cups. I used bell peppers and zucchini but carrots, potatoes, celery, chickpeas, etc. all would be great!