There is something deeply comforting about a pot of curry simmering on the stove. The aroma of ginger, garlic, and warming spices fills the kitchen, inviting everyone to gather around the table. This South Indian-inspired Madras Chicken Curry combines tender chicken with a rich tomato-coconut sauce and an aromatic blend of spices that create a deeply satisfying, nourishing meal. Serve it over fragrant basmati rice, or for low-carb and grain-free diets, spoon it onto sautéed zucchini or cauliflower rice, or enjoy it just as it is with extra fresh cilantro sprinkled over each bowl.
Ingredients
1 tablespoons
coconut oil
(or avocado oil)
1 medium
white onion
diced
5 cloves
garlic
crushed
1 tablespoons
finely grated
fresh ginger
1½ tablespoons
madras curry powder
2 teaspoons
garam masala
1 teaspoons
kashmiri chili powder
2 pounds
boneless chicken breasts
cubed
1½ teaspoons
sea salt
2 cups
diced tomatoes
1 cans
coconut milk
1 cups
frozen peas
1 cups
cilantro
chopped
