Chicken Madras Vegetable Curry

Instructions

1. Heat the cooking oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the Madras curry powder and cook for another minute to release the spices’ aromas.
4. Add the diced chicken and cook until browned on all sides.
5. Pour in the canned tomatoes and stir well, allowing the mixture to simmer for 5 minutes.
6. Add the chopped potatoes, carrots, and green beans to the pot, then mix thoroughly.
7. Cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender.
8. Stir in the frozen peas and spinach, and cook for another 5 minutes until heated through.
9. Season with salt and pepper to taste, and simmer for a few more minutes if needed.
10. Garnish with fresh cilantro before serving.

Chef’s Tips

• For a spicier curry, add chopped green chilies when sautéing the onions.
• Let the curry rest for a few minutes after cooking to allow the flavors to meld together.
• Serve with basmati rice or naan for a complete meal.

Nutrition (per serving)

Approximately 450 calories, 30g protein, 45g carbs, 15g fat.