Indian Chicken with Potatoes in Spicy Madras Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast fillet (s)
- oil
- some Madras curry powder
- 0.5 ½ bell pepper (s)
- 4 potato (s)
- some curry powder
- salt and pepper
- 400 ml coconut milk
- 1 handful cashew nuts
- 1 onion (s)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- First peel the potatoes and cut them into bite-sized pieces. Put it in the pot and cook. I used waxy potatoes.
- While the potatoes are boiling, cut the chicken into bite-sized pieces and fry in a little oil. Then remove from the pan and mix with curry powder in a bowl until every piece of meat is nicely covered with curry.
- Chop the onion, cut the garlic into small pieces, chop the peppers and fry everything in the pan. Once the vegetables are well seared, add the coconut milk and meat. Then season with salt, pepper and madras seasoning. I didn`t give an exact amount, because everyone`s feeling of sharpness is different here. When it is well seasoned, let it simmer for a few more minutes.
- Just before serving, add the potatoes and about a handful of cashew nuts.
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