Chicken Madras Curry

Yield: 6 servings

This dish is simple and tastes great. I often substitute a 14-ounce can of chickpeas for the potatoes. Enjoy this dish with brown rice.


  • 4 chicken breasts, cut into bite-size pieces
  • 1 cup of flour (for dredging)
  • 1 large onion, chopped
  • 2 teaspoons minced garlic
  • 3-4 tablespoons curry powder
  • 2 tablespoons ground cumin
  • pinch (or more to taste) of cayenne pepper
  • 4 large carrots, chopped
  • 2 baking potatoes, diced
  • 1 tablespoon apricot preserves
  • 3-4 cups of chicken broth
  • 1 14-ounce can of lite coconut milk
  • 1/2 cup chopped fresh cilantro


  • 1 apple, diced
  • green onions, thinly sliced
  • raisins
  • cashews or peanuts


  1. In a large sauce pot, saute onion and garlic in olive oil until tender, about 5 minutes.
  2. Move onions to the side for a moment, and briefly toast the curry powder, cumin, and cayenne pepper until they become aromatic.
  3. Add carrots, potatoes (or chickpeas), apricot preserves, and 3 cups chicken broth to the pot. Simmer until carrots are soft, about 15 minutes. Add more broth if necessary.
  4. Place chicken pieces and flour in a large Ziploc bag. Dredge chicken “shake and bake” style in the flour. Add the chicken to the pot and simmer for an additional 10 minutes, stirring often.
  5. To finish, add about half the coconut milk, or more, to taste. Add cilantro. Season with salt and pepper. Serve with toppings.


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