Chicken Madras

15 ingredients
5 steps

Ingredients

  • 2 tbsp unsalted peanuts, roughly chopped
  • 2 tbsp coconut flakes
  • 3/4 cup plain yogurt
  • 1 tsp cayenne pepper, plus extra to taste
  • 7 cup broccoli florets
  • 3 tbsp oil
  • 1 None onion, peeled and diced
  • 1 20 oz can pineapple chunks, drained
  • 2 tbsp Madras curry powder
  • 1 1/4 cup vegetable stock
  • 1 3/4 cup coconut milk
  • None None hazelnut-sized piece fresh root ginger, peeled and finely chopped
  • 14 oz chicken breast fillet, cut into strips
  • 3 tsp cornstarch, mixed with a little water to a smooth paste
  • None None Naan bread, to serve

Directions

  1. 1
    Heat a frying pan and toast the peanuts and coconut until browned. Remove from the pan and allow to cool. In a bowl, mix the yogurt and 1 tsp cayenne pepper.
  2. 2
    Place the broccoli, 1 inch of water, and a pinch of salt in a saucepan over medium heat. Cover and steam for 5 mins. Drain and refresh with cold water.
  3. 3
    Heat 2 tbsp oil in a large saucepan and saute the onion and pineapple for 3 mins. Sprinkle in the curry powder and saute for 30 seconds. Add the stock, coconut milk, and ginger. Bring to a boil and simmer for 6 mins.
  4. 4
    Heat 1 tbsp oil in a large non-stick frying pan and cook the chicken for 4 mins. Season with salt and cayenne pepper. Add to the stock mixture. Stir in the cornstarch and the broccoli and simmer for 1 min.
  5. 5
    Spoon into bowls and sprinkle with the peanuts and coconut. Serve with the yogurt dip and naan bread.

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