Simple Indian Madras Curry
This recipe was designed for a Friday night to replace the popular curry take-away habit and the Green Saffron spice mix means you do not have to fiddle around with individual spices to get a good balance of flavours.
You can bulk cook the sauce base, cool it, refrigerate it and use it at a later time with a different protein.
Makes 4 servings
1 Serving: Carb 10g kcals 280 Protein 34g Fat 11g Fibre 3.5g
15ml, 1 tablespoon olive oil
15g of the 25g pack of Green Saffron Indian Madras
3 chicken breasts (approx 120g each)
400g tin chopped tomatoes
1 chicken stock
160ml Thai Gold small tin full-fat Coconut Milk or 400ml Blue Dragon low-fat Coconut Milk
400g Cauliflower florets
Fresh coriander to serve
- Cut the chicken breasts into large chunks. Chop the cauliflower florets into even enough sized small florets to ensure all 4 servings get some carb. I find that cauliflower becomes too soft when I reheat it and I prefer it crunchy so I only cook in enough cauliflower for 1 serving and then add it freshly to the curry the following day when I am having a second portion.
- Heat the oil in a saucepan at a moderate heat (not too hot) and add the sachet of spice – put all the chicken chunks on top and stir until all the chicken is coated in spice. Turn down the heat if it sticks.
- After 3 minutes or so, add the tinned tomatoes and chicken stock and bring to a gentle boil for another 3 minutes. Reduce the heat to a simmer and add the coconut fat, stiring it through.
- Add the cauliflower. Allow to simmer gentle for 20 minutes but don’t overcook the cauliflower – leave a little crunch to it. Turn off and cool it down.
- You can divide it into 4 servings and individually freeze the servings for another day.
note: the remainder of the Madras pack can be used to make the Coronation Chicken lunch dish