Serves: 4
Prep: 20 minutes Cook: 30 minutesPacked full of herbs and spices, this chicken madras is perfect for a cosy night at home! Serve with steamed rice to mop up all of the delicious flavours.
*Recipe adapted from www.taste.com.au
| ingredients |
|---|
|
2 tbsp olive oil |
|
2 tbsp garlic infused olive oil |
|
1 tsp cinnamon |
|
1 tbsp ginger, finely chopped |
|
1 tsp turmeric |
|
1 tsp cumin seeds |
|
1 tsp ground coriander |
|
1 tsp garam masala |
|
1/2 tsp cayenne pepper |
|
Chicken thigh fillets, cut in half |
|
8 fresh curry leaves |
|
2 medium tomatoes, roughly chopped |
|
1/3 cup coconut milk, canned |
|
1/4 cup coriander, roughly chopped |
Heat the regular olive oil in a large saucepan over medium heat. Place the ginger and cinnamon in the pan and cook for 1 minute. Add in the garlic infused olive oil, turmeric, cumin, ground coriander, garam masala, cayenne and curry leaves. Cook for 5 minutes, stirring constantly.
Add the chicken thighs to coat, and cook for 3 minutes. Stir in the roughly chopped tomatoes and cook for 15 minutes.
Add the coconut milk and stir, simmer for 1-2 minutes, then remove from heat.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1753 Kj / 419 cal |
| Protein | 25.30g |
| Carbohydrates | 4.10g |
| Sugar | 2.50g |
| Total Fat | 33.50g |
| Saturated Fat | 9.00g |
| Fibre | 1.80g |
Packed full of herbs and spices, this chicken madras is perfect for a cosy night at home! Serve with steamed rice to mop up all of the delicious flavours.
*Recipe adapted from www.taste.com.au
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 2 tbsp olive oil | 37 g | 1.30 oz |
| 2 tbsp garlic infused olive oil | 37 g | 1.30 oz |
| 1 tsp cinnamon | ||
| 1 tbsp ginger, finely chopped | 12 g | 0.40 oz |
| 1 tsp turmeric | ||
| 1 tsp cumin seeds | ||
| 1 tsp ground coriander | ||
| 1 tsp garam masala | ||
| 1/2 tsp cayenne pepper | ||
| Chicken thigh fillets, cut in half | 550 g | 19.40 oz |
| 8 fresh curry leaves | ||
| 2 medium tomatoes, roughly chopped | 304 g | 10.70 oz |
| 1/3 cup coconut milk, canned | 84 g | 3 oz |
| 1/4 cup coriander, roughly chopped |
Heat the regular olive oil in a large saucepan over medium heat. Place the ginger and cinnamon in the pan and cook for 1 minute. Add in the garlic infused olive oil, turmeric, cumin, ground coriander, garam masala, cayenne and curry leaves. Cook for 5 minutes, stirring constantly.
Add the chicken thighs to coat, and cook for 3 minutes. Stir in the roughly chopped tomatoes and cook for 15 minutes.
Add the coconut milk and stir, simmer for 1-2 minutes, then remove from heat.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1753 Kj / 419 cal |
| Protein | 25.30g |
| Carbohydrates | 4.10g |
| Sugar | 2.50g |
| Total Fat | 33.50g |
| Saturated Fat | 9.00g |
| Fibre | 1.80g |
FODMAP Assistant
