Rating: 4 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.

Linda Lau Anusasananan
Recipe by Cooking Light September 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine the first 5 ingredients; set aside.

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  • Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

  • Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.

  • Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice.

Nutrition Facts

439 calories; calories from fat 27%; fat 13g; saturated fat 1.7g; mono fat 6.9g; poly fat 3.2g; protein 26g; carbohydrates 52.6g; fiber 3.2g; cholesterol 49mg; iron 3.9mg; sodium 669mg; calcium 37mg.
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