Chicken Madras
This Chicken Madras is deceptively delicious and is a great mid-week dinner for the family. Serve with cauliflower rice for a healthy low calorie meal.
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Servings: 4 -6
Ingredients
- 1 tsp garlic powder **
- 1 tsp onion powder **
- 1 tsp ginger powder **
- 1 tbsp dried coriander - ground
- 2 tsp dried cumin - ground
- 1 tsp dried turmeric - ground
- 1/2 tsp dried chilli flakes
- 1/2 tsp salt - optional, leave out if you don’t like salt
- 80 g water
- 1 tbsp chicken stock concentrate - or vegetable, but chicken is better!
- 400 g water - (or chicken stock liquid)
- 50 g tomato paste
- 800 g chicken breast - medium dice (not small or it will shred)
- 2 handfuls of baby spinach
Instructions
- Add garlic, ginger, onion, coriander, cumin, turmeric, chilli flakes, salt and 80 g or 2.8 oz water to thermal bowl.
- Cook 2 min/100°C or 212°F/speed 2/MC on. (see notes below if not using dried ingredients)
- Add stock, water and tomato paste.
- Cook 20 min/steaming temperature/speed 2/MC off.
- Add chicken. Cook 8-10 min/100°C or 212°F/slowest speed/reverse/MC on.
- Add baby spinach leaves to a thermal server, or any dish with a lid and pour hot curry over.
- Cover 5 min then stir through.
- Serve with Cauliflower Rice for a delicious and healthy meal 🙂
Notes
Serves 8 on HCG protocol - 6 on normal eating - 4 for big eaters x
If you don't want to use onion, garlic, ginger powders in your recipes, and would rather fresh ingredients, that is fine... just chop at the beginning, add the rest of the dry spices and sauté in 30 g or 1 oz olive oil for 3 minutes.
1 tsp garlic powder = 2 garlic cloves
1 tsp ginger powder = 2 cm fresh ginger
1 tsp onion powder = 1 medium brown onion
Bellini Users
Use blunt blade for this recipe.
At step 4 use ST temp if using an Intelli and 120 degrees if using a Supercook.
At step 5 use speed 1.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!