Harvest Madras Chicken Curry

Servings

2

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Heat Level

Green pepperGreen pepperGreen pepper

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Prep Time

15 min

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Cook Time

30 min

With a colourful range of seasonal flavours from sweet apple to earthy butternut squash, this spicy and hearty dish is perfect for a cold evening’s family dinner. Serve with steamed basmati rice, chopped coriander and lots of bragging rights!

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Recipe calls for

Ingredients

  • 2 boneless, skinless chicken breast, cubed
  • 2 tbsp oil, divided
  • 1 cup onion, chopped
  • ¼ cup red pepper, diced
  • 1 cup butternut squash, cut into small cubes
  • 2 medium tomatoes, peeled and chopped
  • 1 cup cooked chickpeas (if using canned, rinse well and drain)
  • 2 tbsp Patak’s® Madras Spice Paste
  • 1 can (398 ml) coconut milk
  • 1 medium apple, cut into small cubes
  • Salt and pepper, to taste
  • Fresh coriander, chopped (garnish)
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Instructions

  1. In a large pot or Dutch oven, heat 1 tbsp of oil over medium heat. 
  2. Add chicken and cook for 5 to 7 min, until seared and browned. 
  3. Set aside. In the same pot, add the remaining oil and sauté the onions, red pepper and butternut squash until slightly softened and fragrant. 
  4. Add the Patak’s® Madras Spice Paste and cook for 1 min. 
  5. Add the tomatoes, chickpeas and the coconut milk, stirring well. 
  6. Add the chicken and simmer, uncovered, for about 15 min, or until the squash is tender. 
  7. Add the apple, season with salt and pepper and simmer 1 or 2 min. 
  8. Serve on steamed rice and garnish with coriander.
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