Bangla Chicken Madras

 

Bangla Chicken Madras

  • Serving Serves 4
  • Prepare 30 Minutes Prep Time
  • Cooking 30 Minutes Cook
  • Calories 863 Calories

As the temperature starts dropping and the colder months lie ahead, it's time to kick things up a notch!

Tailored to Taste

Our Tangy Bangla Madras is a hot and spicy curry, full of tangy flavour – perfect for those chillier autumn evenings. Shelly’s top tip is to swap the chicken for turkey for a leaner option that's still packed full of protein! But don’t worry – it’s just as flavoursome. And if you’re on the ketogenic diet, why not try it with Konjac or cauliflower rice? The opportunities are endless!

Directions

Step 1

Chop it!


Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.


Top tip: if you find the mixture sticking to the pan, add a splash of water.

Step 1

Step 2

Spice it!


In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.


Top tip: look out for oils emerging from the same, then move onto step 3.

Step 2

Step 3

Make it yours!


Add the chicken or turkey pieces and raise the heat for about 3 minutes. Keep stirring until the outside of the meat is sealed and juices escape from the surfaces. Add up to 200ml of hot water, lower the heat and simmer until cooked. Add  tablespoons of natural yoghurt in the last 15 minutes of cooking.

Step 3