topic Re: MADRAS CHICKEN CURRY in Recipes

MADRAS CHICKEN CURRY

DiAnne — Sat, 01 Mar 2014 19:21:35 GMT

I tried this last night as a quick meal and I think it is worth sharing.

2 T peanut oil
1 pound boneless skinless chicken breasts cut into 1/4 inch strips
2 cloves of garlic, minced
1 to 2 T Madras curry powder
Sriracha to taste
1 cup half & half
1/2 cup mango chutney
1 T cornstarch
2 T water
salt to taste

Heat the peanut oil in a large skillet. When hot sauté chicken strips and garlic until golden brown. Add the curry powder and Sriracha, stir quickly. Add the half & half and mango chutney. Simmer for a few minutes. Thicken sauce with cornstarch and water if needed. Salt and pepper to taste.

I gave you the recipe as written but I was looking for a recipe to use with rotisserie chicken. I used less oil and followed the recipe except that the last thing I added was the breast of rotisserie chicken just to heat through. Garnished with some sliced green onion and served over brown rice. You could also add some cut in half red grapes to this for a change. I think it would also be tasty served over lightly sautéed spinach. Hope you enjoy it.

Re: MADRAS CHICKEN CURRY

Foggy morning — Sat, 01 Mar 2014 20:17:32 GMT

This does sound good. I like curry but I don't cook with it probably due to lack of good and easy recipes. I'll be definitely trying this one. I'll have to check into sriracha though, that's a new one!

Re: MADRAS CHICKEN CURRY

rudy — Sat, 01 Mar 2014 20:30:43 GMT

Sounds delicious! Did you make your own mango chutney?

Re: MADRAS CHICKEN CURRY

chips — Sun, 02 Mar 2014 15:12:15 GMT

I wonder if this would work with other things besides the mango chutney? I love the taste of mango though so I will have to pick up some. Love the taste of curry. This would be good over the baked brown rice from Lola. By the way, what is Madras curry?

Re: MADRAS CHICKEN CURRY

cookie5 — Sun, 02 Mar 2014 15:43:46 GMT

I think Madras Curry is red and hot.

Re: MADRAS CHICKEN CURRY

DiAnne — Sun, 02 Mar 2014 18:49:35 GMT

ambermoon - This is definitely easy. Sriracha is a hot sauce. You could also minced a red chili and add to taste.

rudy - I did not make my own chutney. Bought the ginger/mango chutney at Trader Joe's but there are many good mango chutneys out there.

chips - Madras curry is Indian-style curry. It is the only curry I really like.

Re: MADRAS CHICKEN CURRY

birkin baby — Sun, 02 Mar 2014 19:10:12 GMT

On 3/2/2014 DiAnne said:
ambermoon - This is definitely easy. Sriracha is a hot sauce. You could also minced a red chili and add to taste.

rudy - I did not make my own chutney. Bought the ginger/mango chutney at Trader Joe's but there are many good mango chutneys out there.

chips - Madras curry is Indian-style curry. It is the only curry I really like.

I love Trader Joe's mango chutney. I use it in curry chic salad,as a sandwish spread,on cream cheese and crackers,and I am definitely trying it in this recipe!!!

I will probably use half chicken and half steamed cauliflower...I like cauliflower in curry fishes and try to get some into my diet more often. I just buy it in chunks at costco and steam it in a microweve bag... I am lazy..lol

Re: MADRAS CHICKEN CURRY

Foggy morning — Tue, 04 Mar 2014 21:42:41 GMT

DiAnne, I found sriracha and (hot) Madras curry. I'm thinking of going by a Trader Joe's in a couple of days and picking up mango chutney. I'll probably make the recipe this weekend. I'm looking forward to it!

Re: MADRAS CHICKEN CURRY

Beebee2 — Tue, 04 Mar 2014 23:43:47 GMT

Thanks, DiAnne, I bought a tin of Madras curry powder this weekend, so will be looking forward to making this recipe. In the past I've been used to Vindaloo, which is supposed to be considerably more mild than Madras, so will enjoy finding out! Thank you.

Re: MADRAS CHICKEN CURRY

DiAnne — Fri, 07 Mar 2014 20:23:38 GMT

ambermoon & Beebee2 - Hope you both enjoy. Just a word of warning my Madras curry does not say ""hot"" on it so proceed with caution!!

Re: MADRAS CHICKEN CURRY

Foggy morning — Sun, 09 Mar 2014 19:27:20 GMT

DiAnne, I was wondering about the hot curry so I have ordered a mild Madras curry in a Amazon order. I'm enjoying the siriacha already though, even on top of a hard boiled egg. It's good stuff! I probably won't be making this recipe for a few more days. My dog recently underwent surgery and has just started chemotherapy and will be in a clinical trial for a new drug. Things are a bit unsettled here right now but it's good to have this recipe to look forward to!

Re: MADRAS CHICKEN CURRY

DiAnne — Mon, 10 Mar 2014 00:02:38 GMT

ambermoon - I hope your dog is OK. What kind of dog do you have?

I made this again on Friday and added 1 T of currants to it. Good addition.

Re: MADRAS CHICKEN CURRY

Foggy morning — Wed, 12 Mar 2014 19:21:28 GMT

DiAnne, we had this for dinner last night and we totally enjoyed it! I had forgotten how good curry is. I have a recipe that I've had for years and I'm going to fix it now soon. Basically you add some curry to rice as it cooks, some curry to cream of shrimp soup as it heats, serve in individual bowls with condiments of bacon, scallion, chutney, raisins and coconut. I think currents would be great with the Madras chicken. I love the blend of the flavors. My dog is doing good. She's being pampered and is enjoying her cooked chicken. She's a golden retriever and is quite a trooper.

Re: MADRAS CHICKEN CURRY

ChynnaBlue — Wed, 12 Mar 2014 19:42:09 GMT

Interesting! I made a very similar recipe last month and it was good, but I found it a little too sweet and not spicy enough. My recipe didn't call for Sriracha and used chicken broth instead of the half-and-halfm but the ingredients were otherwise identical. I don't have any Sriracha in the house, but I'll have to pick some up and give this recipe another try. Mine was done in a slow cooker.

Re: MADRAS CHICKEN CURRY

DiAnne — Thu, 13 Mar 2014 00:25:37 GMT

On 3/12/2014 ambermoon said: DiAnne, we had this for dinner last night and we totally enjoyed it! I had forgotten how good curry is. I have a recipe that I've had for years and I'm going to fix it now soon. Basically you add some curry to rice as it cooks, some curry to cream of shrimp soup as it heats, serve in individual bowls with condiments of bacon, scallion, chutney, raisins and coconut. I think currents would be great with the Madras chicken. I love the blend of the flavors. My dog is doing good. She's being pampered and is enjoying her cooked chicken. She's a golden retriever and is quite a trooper.

I had a golden that I had to put down about 4 years ago. He had prostate cancer. Vet said goldens are prone to cancer. He was 16 years old so we did not do chemo, etc. They are the sweetest dogs.

Glad you enjoyed it. I am continuing my quest for new recipes using rotisserie chicken.

Re: MADRAS CHICKEN CURRY

Foggy morning — Thu, 13 Mar 2014 03:17:26 GMT

DiAnne, sorry to hear about your golden. They're so sweet. Mine had bone cancer and the clinical part of her treatment has to do with the metastasis. The bone cancer is common in dogs (mostly large breed ones) and people. We have our fingers crossed for her and others. I have made enchiladas with rotisserie chicken that were very good. Good luck in your quest!

Re: MADRAS CHICKEN CURRY

Hershey2 — Thu, 13 Mar 2014 04:20:51 GMT

Re: MADRAS CHICKEN CURRY

Vamp — Thu, 13 Mar 2014 13:50:51 GMT

I make a similar curry but instead of using half and half, I make it with coconut milk. I usually get the "lite" coconut milk to cut down on the calories. It's still plenty rich and I like the taste of coconut milk in curry. I also like to add a ton of vegetables, depending on what is available--snap peas, carrots, onions, red bell peppers, and such. Often I just make it vegetarian as we enjoy a lot of meatless meals.

Re: MADRAS CHICKEN CURRY

DiAnne — Sun, 16 Mar 2014 20:20:19 GMT

Vamp - I will have to try it with coconut milk as I usually have a can in the pantry - 1/2 and 1/2 I have to buy special to make this! Thanks for the suggestion.