ThaiIndian
Chicken Curry - Tropical Madras
by Chef Andrea Larossa · 62K subscribers on YouTube
In this video I prepare an extra fragrant and unusual chicken curry, a recipe that combines the tradition of Madras curry from Southern India with tropical flavors like coconut milk, lime and lemongrass. A creamy, aromatic, fresh and slightly spicy dish, perfect for those who love to experiment and bring something special to the table.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
9 items- Chicken BreastUse free-range or high-quality chicken
- Shallot
- Lemon Grass (Citronella)Use half; remove before serving
- LimeZest and juice
- Polpa di Cocco (Crema di Cocco)You can substitute with heavy cream
- Curry MadrasAdjust to taste; the Madras blend is quite strong
- Extra Virgin Olive Oil
- SaltTo taste
- ChivesChopped, for garnish and flavor
Method
- Peel the chicken breast, remove the skin, and cut into bite-sized cubes.
- Trim the lemongrass (use half) and zest the lime.
- Coarsely chop the shallot.
- In a cold pan, add extra virgin olive oil, the lemongrass, and lime zest. Turn on the heat.
- Add the shallot and sauté gently over medium-low heat until softened.
- Add the coconut cream/pulp and stir until it melts and becomes a sauce.
- Add the Madras curry powder and whisk to combine, dissolving any lumps.
- Cook the sauce for a few minutes until it thickens slightly, then remove the lemongrass and lime zest.
- Add a squeeze of lime juice.
- Add the chicken cubes and cook in the sauce for 8–10 minutes, stirring occasionally, until the chicken is cooked but still moist and tender.
- Add some chopped chives, adjust salt to taste.
- Serve with a sprinkle of extra Madras curry powder, fresh chives, and a little lime zest on top.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
