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overhead madras curry chicken in a pan
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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 minutes
Cook Time20 minutes
Total Time35 minutes
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: 4 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

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

Serving: 1serving | Calories: 429kcal | Carbohydrates: 21g | Protein: 42g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 785mg | Potassium: 840mg | Fiber: 8g | Sugar: 11g | Vitamin A: 14656IU | Vitamin C: 44mg | Calcium: 155mg | Iron: 4mg