Madras Chicken Curry with Shallots and Cashews

Serves 6

  • 4 tablespoons vegetable oil
  • 1 lb chicken thighs, boneless, cubed 1-inch
  • 1 lb chicken breasts, boneless, cubed 1-inch
  • 1 container Maya Kaimal Madras Curry
  • 2 shallots, peeled and thinly sliced
  • ¼ cup whole roasted cashews, unsalted
  • In a large braising pan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed chicken and allow to brown lightly on all sides.
  • Add the Maya Kaimal Madras Curry sauce. Cover and simmer for 25-30 minutes over low heat until chicken is cooked through. Add water if sauce becomes too dense.
  • While the chicken is simmering, heat remaining vegetable oil in a small sauté pan. Add the shallots and cook slowly until they become caramelized and soft. Hold aside.
  • Garnish with caramelized shallots and roasted cashews.
  • Serve warm over rice.



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