Chicken Madras with Turmeric Rice

Ingredients

• Rice1 cup (200 g)
• Chicken Breast150 g
• Onion1/4 count (38 g)
• Tomato Sauce3.5 tablespoon (49 g)
• Oil1 tablespoon (10 ml)
• Curry1 teaspoon (2 g)
• Garlic1/2 clove (2 g)
• Ginger1/2 slice (1 g)
• White Wine Vinegar1/4 tablespoon (4 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice. It should be boiled with turmeric or curry to taste.

2. 2

   Step 2

   Crush garlic, ginger and cilantro. Next, add the curry, vinegar and a little water (double the amount of vinegar).

3. 3

   Step 3

   Mix well until you have a homogeneous mixture.

4. 4

   Step 4

   Place a pan over high heat. Once heated, add half of the oil and stir-fry the previously chopped onion for 7 minutes over medium-low heat.

5. 5

   Step 5

   Add the pasta and stir-fry for a few minutes.

6. 6

   Step 6

   Dice the chicken and add to the mixture.

7. 7

   Step 7

   Add the tomato sauce, a little water (about half the amount of tomato sauce) and boil until the chicken is tender.

8. 8

   Step 8

   Separately, cut the bell pepper into pieces. You can use all bell pepper types if desired.

9. 9

   Step 9

   Place a pan over high heat. Once heated, add the remaining oil and stir-fry the peppers.

10. 10

    Step 10

    Once done, add to the mixture and mix.

11. 11

    Step 11

    Season to taste and serve the chicken on a plate with the rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Madras with Turmeric Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.