This is what crave, an easy to make Madras Chicken Curry!
Yes, what I crave goes on the table.
When your kids taste are developing, I find that allowing them to explore the world through food is a wonderful way to “go on safari” or “gaze at this Eiffel Tower” or enjoy a “picnic in the countryside”. The possibilities are endless.
Although I have never been to India, I have been to many amazing Indian restaurants while I lived in England. I loved our weekly curry nights, and every week I would try something new or order mine with a bit more eye-popping heat. Vindaloooooo!
My inspiration is obvious, but I seriously crave a good curry, so for dinner we are making our way to India!
Now, I have to be mindful of how much heat goes into my curry, thank you very much children, so I have a little system. For my older daughter, she will enjoy it pretty much as is, I just make sure she has plenty of water. Ha. For my sons, my youngest is fairly adventurous and will only eat the sauce and then there’s my middle child …. well, he’s the picky one! He likes the chicken WITHOUT any sauce, so my work around is that I just pull his meat out and carry on with the rest. There’s always one. 🙂
Overall, my kids enjoy the variety of foods and don’t complain too much. I’ve learned their favorites and I will adjust if needed, without making three different meals for each. Nope, not doing that. So I try to create a meal that will be enjoyed by us all.
This is really easy to make. If you are able and have the time, by all means – marinate the chicken longer or even overnight. If you can’t find a Madras curry paste, try making your own (click here for my Madras curry paste recipe), it’s easy and can be used for up to 4 tasty meals.
Now go get your curry on and ENJOY!
- 1 - 2 lbs boneless Chicken breast (can use thighs if preferred), cut into bite-sized pieces
- 1 Tbsp fresh Lemon juice
- 2 tsp Garam Masala
- Salt & pepper to taste
- 2 Tbsp Oil, or Ghee (clarified butter)
- 1 large Onion, finely diced
- 2 cloves Garlic, minced
- 1 - 2 Tbsp Madras Curry Paste, for mild (for medium-hot - 3 Tbsp; hot - 4 - 5 Tbsp)
- 1 (15 oz) can diced Tomatoes
- 1/4 cup fresh Coriander, chopped
- Basmati Rice, cooked accordingly, (optional)
- Naan Bread (optional)
- Extra fresh Coriander, to garnish if desired
- In a bowl, toss the bite-sized Chicken with the Lemon Juice and Garam Masala. Marinate for at least 30 minutes.
- In a large skillet over medium high heat, heat the Oil (Ghee). Saute the Onion until translucent and soft, 5 - 6 minutes.
- Add the marinated Chicken and cook until starting to get some color (3 - 5 minutes), then stir in the Madras Curry Paste, continue to cook for an additional couple of minutes.
- Stir in the diced Tomatoes with their juice and mix in well. Cover & simmer for 20 - 30 minutes over low heat.
- Just before serving, stir in the fresh Coriander.
- Serve with Basmati rice or Naan bread and topped off with extra fresh Coriander if desired.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.