Chicken Madras Curry
Recipe Type: Curry
- Vegetable oil/butter 1tbsp
- Boneless chicken cubed 450g (1lb)
- Poonjiaji’s Madras Curry 1/2 Jar
- Water 1 cup
- Coconut Cream/Milk 2tbsp
- Heat oil in a pan. Saute chicken for 2 mins. Add POONJIAJI’S Madras Curry. Cook for 1 min. Add water and bring it to boil. simmer covered for 10 mins. or until the chicken is tender. Stir occasionally. For creaminess, stir in coconut cream/milk before serving. Garnish curry with fresh coriander leaves.
Serve curry hot with steamed Indian Basmati Rice & coconut chutneys.