Cuisine Category

Chicken and bean madras recipe

Back to search results

Created by Suzanne Gibbs

Add a comment

Enlarge text

Rate this recipe

Photography: Richard Mortimer

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Chicken and bean madras

Ingredients

1½ cups (300g) basmati rice
1 tablespoon peanut oil
1 large onion, thinly sliced
750g lean chicken thigh fillets, thinly sliced
¼ cup (75g) madras curry paste
250g green beans, trimmed
½ cup (125ml) chicken stock
steamed rice, to serve

View conversion table

Preparation

1. Cook basmati rice in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan. Cover and keep warm.

2. Meanwhile, heat oil in a wok or large frying pan and stir-fry onion for 5 minutes, until soft and golden. Add chicken and continue to stir-fry for 5 minutes, until golden.

3. Add curry paste and stir-fry for another minute. Stir in beans and stock and simmer on low heat for 8 minutes, until sauce thickens slightly and chicken is cooked through. Serve in bowls with steamed rice.

If you enjoyed this Chicken and bean madras recipe then browse more Indian recipes, Modern Australian recipes, Modern Asian recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

View all Modern Asian restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Poffertjes pancake fillings

To make filled poffertjes, pour a small amount of batter in the poffertjes pan, add a teaspoon of jam, raisins, shredded apple or almond paste, and cover with a little more batter.

Glossary

Perilla Leaves

Perilla leaves (rau tia to) are large leaves, purple on one side and dark green on the other. The leaves are shredded and used in eggplant dishes and in rice paper rolls. Also called shiso leaf in Japanese cookery.