Chicken Madras

Name: Chicken Madras
Ingredients: 2 tablespoons peanuts unsalted, roughly chopped; 2 tablespoons coconut flakes; 3/4 cup plain yogurt; 1 teaspoon cayenne pepper plus extra to taste; 7 cups broccoli florets; 3 tablespoons oil; 1 onion peeled and diced; 20 ounces pineapple chunks drained; 2 tablespoons Madras curry powder; 1 1/4 cups vegetable stock; 1 3/4 cups coconut milk; 1 piece fresh root ginger peeled and finely chopped; 14 ounces chicken breast fillet cut into strips; 3 teaspoons cornstarch mixed with a little water to a smooth paste; naan bread to serve

15 ingredients

5 steps

Ingredients

2 tablespoons peanuts unsalted, roughly chopped
2 tablespoons coconut flakes
3/4 cup plain yogurt
1 teaspoon cayenne pepper plus extra to taste
7 cups broccoli florets
3 tablespoons oil
1 onion peeled and diced
20 ounces pineapple chunks drained
2 tablespoons Madras curry powder
1 1/4 cups vegetable stock
1 3/4 cups coconut milk
1 piece fresh root ginger peeled and finely chopped
14 ounces chicken breast fillet cut into strips
3 teaspoons cornstarch mixed with a little water to a smooth paste
naan bread to serve

Directions

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

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

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

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

Spoon into bowls and sprinkle with the peanuts and coconut. Serve with the yogurt dip and naan bread.

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