How to make MADRAS CURRY CHICKEN RISOTTO - skk -

Madras curry powder gives the popular Italian risotto a new dimension

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Madras curry powder (मदरास करी पावडर)

Cuisine : Fusion

Course : Rice

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For more recipes related to MADRAS CURRY CHICKEN RISOTTO - skk checkout Skewered Chicken with Brown Rice, Chicken Chilli Rice, Honey Chilli Chicken Rice. You can also find more Rice recipes like Burnt Ginger Rice Corn and Capsicum Pulao Sprouted Green Gram Fried Rice Burnt Ginger Rice

MADRAS CURRY CHICKEN RISOTTO - skk

MADRAS CURRY CHICKEN RISOTTO - skk Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for MADRAS CURRY CHICKEN RISOTTO - skk Recipe

  • Boneless chicken breasts cut into small cubes 300 grams

  • Madras curry powder 2 tablespoons

  • Arborio rice 3/4 cup

  • Coconut oil 2 tablespoons

  • Curry leaves 8-10

  • Small onion finely chopped 1

  • Garlic finely chopped 1 1/2 tablespoons

  • Salt to taste

  • Vegetable stock 4 cups

  • Coconut milk 1/2 cup

  • Coconut cream 1/4 cup

  • Curry leaves fried to garnish

  • Pappadums fried to serve

Method

Step 1

Heat oil in a non-stick pan, add curry leaves, onion and garlic, mix and sauté till onion turns translucent.

Step 2

Add chicken, mix and sauté for 3-4 minutes. Add curry powder and salt and mix well.

Step 3

Add rice and mix well. Add 2 cups of vegetable stock, mix well, cover and cook till lthe moisture is absorbed.

Step 4

Take the lid off, mix well and add remaining stock, mix well, cover and cook again till the moisture is absorbed.

Step 5

Add coconut milk and mix well. Add coconut cream, mix well and cook for 1-2 minutes. Take it off the heat.

Step 6

Transfer into a serving plate, garnish with fried curry leaves and serve hot with fried papadams.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.