Madras Chicken with Potatoes and Greens

Serves 6

  • 2 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
  • 1 cup potatoes, peeled, cubed ½-inch
  • 1 cup greens (kale, collards, or spinach), chopped
  • In a large braising pan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chicken thighs and breasts and lightly brown on all sides.
  • When chicken is browned, add the Maya Kaimal Madras Curry sauce, potatoes and greens. Cover and let simmer for 25-30 minutes over low heat until potatoes are tender. Add water if sauce becomes too dense.
  • Serve warm over rice.



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