Madras Chicken Curry

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5 from 1 vote

Madras Chicken Curry

This recipe uses a curry starter sauce, which is a game changer! So easy and ready in less than 20 minutes!

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch

Cuisine: Indian, pakistani, south asain

Keyword: bruschetta baked chicken recipe, chicken curry, curry recipe, curry simmer sauce, indian curry recipe, madras curry, madras curry chicken recipe, madras curry simmer sauce, maya kaimal simmer sauce

Servings: servings

Author: Food Dolls

Equipment

1 Deep Pan

Ingredients

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
12.5 ounces Madras Curry Simmer Sauce such as Maya Kaimal
12 ounces frozen green peas
Cilantro for garnish

US Customary - Metric

Instructions

Drizzle olive oil into a deep pan. Heat the pan over medium high heat, and then add the cubed chicken in a single layer (you may have to make this in batches if the pan isn't big enough). Sprinkle on salt, pepper, and garam masala and allow the chicken to cook.
2 Tablespoons olive oil, 1 1/2 pounds boneless and skinless chicken breast, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garam masala spice mix
Add the madras curry sauce and frozen peas. Mix everything together. Bring the contents of the pan up to a simmer and allow everything to cook together.
12.5 ounces Madras Curry Simmer Sauce, 12 ounces frozen green peas
Serve hot with rice, and some fresh herbs!
Cilantro for garnish

Nutrition