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Copycat Bombay Palace's Chicken Madras
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The chicken madras at Bombay Palace is a dish not to be missed. But if you can't make it to the restaurant, we think you'll love this copycat version.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Dry Masala
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 tablespoon dry coconut
1 teaspoon salt
Chicken
3 tablespoons vegetable oil
2 teaspoons mustard seeds
4 whole cloves
4 pieces green cardamon
10 curry leaves
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon chopped ginger
2 tablespoons tomato paste
2 pounds boneless chicken breast, cut into bite-sized pieces
1/4 cup coconut milk
2 tablespoons lemon juice
directions
In small bowl, stir together all dry masala ingredients. Set aside.
In a wok, heat the oil. Add mustard seeds, whole cloves and green cardamom. Stir, then add curry leaves, chopped onion, garlic and ginger. Cook until golden.
Add tomato paste and enough water to make a thick sauce. Cook, stirring, for 1 minute.
Add chicken and the dry masala. Simmer, stirring occasionally, for 20 minutes or until chicken is done. Stir in coconut milk and lemon juice. Taste and add extra salt if necessary.
Recipe Source: Bombay Palace executive chef Balbir Singh
added by
Noelle5678
nutrition data
439 calories, 19 grams fat, 12 grams carbohydrates, 55 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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