Description
A flavorful and easy-to-make Madras Curry Chicken featuring tender chicken breast simmered in a rich Madras curry sauce with green peas, garnished with fresh cilantro. Perfect for a comforting meal served with rice.
Ingredients
Scale
Chicken and Spices
- 2 Tablespoons olive oil
- 1 1/2 pounds boneless and skinless chicken breast, cubed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garam masala spice mix
Sauce and Vegetables
- 12.5 ounces Madras Curry Simmer Sauce (such as Maya Kaimal)
- 12 ounces frozen green peas
Garnish
- Cilantro, for garnish
Instructions
- Heat the Pan and Cook Chicken: Drizzle olive oil into a deep pan and heat it over medium-high heat. Add the cubed chicken in a single layer, working in batches if necessary. Sprinkle kosher salt, black pepper, and garam masala over the chicken and cook until the chicken is browned and mostly cooked through.
- Add Curry Sauce and Peas: Pour in the Madras Curry Simmer Sauce and add the frozen green peas. Stir to combine all the ingredients well.
- Simmer the Curry: Bring the mixture up to a simmer and allow it to cook together for several minutes until the chicken is fully cooked and the peas are heated through.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with rice or your choice of side.
Notes
- Use boneless, skinless chicken breast for a lean option; thighs can be substituted for more tenderness.
- If you prefer a spicier curry, add a pinch of cayenne pepper or fresh chili along with garam masala.
- Ensure the pan is large enough to cook chicken in a single layer for even cooking.
- Frozen green peas can be substituted with fresh peas if available.
- This curry pairs well with basmati rice or naan bread.
