Harvest Madras Chicken Curry
With a colourful range of seasonal flavours from sweet apple to earthy butternut pumpkin, this spicy and hearty dish is perfect for winter. Served with steamed basmati rice, chopped coriander and lots of bragging rights.
2 tbsp. of cooking oil
500g chicken breast, diced
2 onions, chopped
1 red capsicum, sliced
250g butternut pumpkin, cut into small cubes
3 tbsp. Patak’s Madras Curry Paste
400g can of diced tomatoes
400g cooked chickpeas
400mL can coconut milk
1 apple, cut into small cubes
For garnish, fresh coriander, chopped
Salt & pepper to taste
In a casserole pot (or any large pot), brown the diced chicken breast in 1 tbsp. of the oil. Once the chicken is browned, remove and set aside, it will finish cooking later.
In the same pot, add the remaining oil and fry the onions, the red capsicum and pumpkin, until slightly softened and fragrant.
Add the Patak’s Madras Curry Paste. Cook for a minute to release the aromas.
Add the chopped tomatoes, chickpeas and the can of coconut milk, stirring well.
Add back the chicken.
Allow the curry to simmer, uncovered, for about 15 minutes, until the squash is tender.
- Add the chopped apple, add salt and pepper to taste. Simmer another minute or two.
- Serve on steamed rice and garnish with the chopped coriander.