House of Asia > Recipes > Madras Curry with Chicken and Homemade Pita

Madras Curry with Chicken and Homemade Pita

45 min.

1 serving

slightly spicy

5 / 5. Number of votes: 3

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This South Indian curry paste made with fiery spices, tomatoes, and garlic, served with coconut milk and chicken, is perfect for lunch, dinner, or supper! Try this signature recipe from the renowned Vice MasterChef Polska 2018 chef. Chef Lorek.

Chicken Vegetables Indian over 30 minutes

Ingredients

Homemade pita

200 g wheat flour 650
100-115 ml of warm water
15 ml of sunflower oil
5 g of salt
4 g dry yeast

Yogurt sauce

100 ml of creamy yogurt
10 g fresh coriander, finely chopped
juice of 1-4 lemons

Madras Curry Sauce

45 gr Madras Curry paste
100 g chopped canned tomatoes
100 ml coconut milk 5-7%
a pinch of chili flakes
1/2 teaspoon salt
black pepper

Additional ingredients

200 g chicken breast
1 tomato
1 red onion

A method of preparing

Start with homemade pita:

Combine flour, water, salt, and yeast and knead for 3-4 minutes, until the dough is elastic (it may be a little sticky). Add the oil and continue kneading for another 5 minutes.
Then set the dough aside for 30-45 minutes to rise.
Form the prepared dough into round pancakes (approximately 5 cm in diameter, approximately 6-8 pieces). It's important not to roll out the dough, but to press it down with your fingers. Rolling it out will prevent it from rising.
Then heat the pan and fry the pita bread pancakes (over medium heat for about 2 minutes).

Prepare the chicken:

Marinate the chicken breast in 2-3 tablespoons of yogurt, salt, pepper, and 5g of Madras Curry paste for 30 minutes. Fry the chicken breast in a pan over medium heat until golden brown on both sides, then bake in an oven preheated to 250 degrees Celsius (top/bottom heat) for 10-12 minutes.
Remove the cooked chicken from the oven and set aside for 5-10 minutes.

If the chicken breast is larger than 200 g, cut it in half or keep it in the oven longer (about 20 minutes).

Madras sauce Curry :

In the same pan you used to fry the chicken breast, add 2 tablespoons of sunflower oil. Then add the Madras Curry paste and cook over medium heat for 1-2 minutes, stirring constantly.
Add the chopped tomatoes and chili flakes and cook for 3-4 minutes. Then add the coconut milk, season with salt and pepper, and cook for another 5-7 minutes, stirring occasionally, until the sauce thickens.

Yogurt sauce:

Mix the yogurt with finely chopped cilantro and lemon juice. Season with salt and pepper.

Vegetables:

Cut the tomatoes and onion into thick slices, brush them with a few drops of oil and place them in a pan.
Then fry for 2-3 minutes on each side.

Place the Madras Curry sauce, tomato slices, and onion on a plate. Slice the cooked chicken breast into 5 thick slices. Serve the pita bread separately, and the yogurt-cilantro sauce in a bowl.

Bon Appetit!