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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk). | 2. Chop Vidalia onions and place oil and onions in a sauté pan, sauté onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken. | 3. Dice chicken into ½ to ¾ inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil. | 4. Lower heat, cover and simmer for ½ hour. | 5. Cook Jasmine rice per instructions on package. | 6. Serve Chicken Madras over cooked Jasmine rice. | 7. NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2 -3		boneless	0.0	0.0	0.0	0.0
curry paste	1/2	cup		-	-	-	-
vidalia onion	2			-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
margarine	2	tablespoons	unsalted unsalted	202.75799999999998	0.2538	0.2538	22.701
water	2 1/2	cups		0.0	0.0	0.0	0.0
jasmine rice	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.