Curry Madras Chicken
Oven-baked chicken, mango chutney and chinese noodles, warmed with curry powder and cayenne, a British curry-house curry. Finish with chicken breasts.
50 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- easy
- 1
Cut onion into slices and place in baking dish. Top with chicken breasts. Sprinkle curry powder, garlic salt and cayenne over chicken. Combine chutney, lime juice and minced garlic cloves together and spoon over chicken. Place in oven for 40 minutes at 350. At the end of cooking time boil your chinese noodles in chicken broth this usually takes approximately 3-5 minutes.
- 2
With slotted spoon, transfer chickent to serving platter, cover with foil and keep warm. Combine cornstarch and water with the remaining bit of juice cook on stovetop until slightly thickened. Drain your noodles and top the noodles with your chicken and drizzle your sauce mixture over top. Garnish with fresh cilantro and peanuts and if you desire serve with a small dollop of yogourt.
- 3
Cook for designated time and then follow instructions for the sauce and noodles as per above oven method. This would be a nice dish to come home to!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
