Madras Chicken Curry with Sweet Potato and Rice

     Curry is always my favorite dish. I love the way the meat is well cooked, all the spices go through, contribute a stunning flavor and smell, the sauce is seasoned perfectly and combine with the other ingredients, such as potatoes, tomatoes… In the last time,  I tried out the recipe of Pork Curry with Pineapple and Snow Peas, it turned out really amazing and became rice killer lol This time, after checking out some recipes on the Internet, I ended up with the Madras Chicken Curry with Sweet Potato on Masterchef Australia’s website (always ^^) And again, the result was wonderful!!!

Personally, I’d rather choose the chicken curry because I think the combination between the chicken and the curry powder’s flavor is way better than the pork’s flavor. Moreover, to cook the Madras Chicken Curry with Potato, you will only spend 20-25 mins and the chicken and potato become tender and well seasoned while with the pork, you have to spend at least 35-40 mins xD So this recipe is recommended for the busy amateur cooks who don’t have much time but still wanna try out some stunning and professional dishes. Don’t be afraid, it doesn’t required many complicated techniques, just a lot of ingredients to contribute the perfect flavor ^^

  Ingredients: (serves 40 as part of a buffet or 24 main course portions)

Spray of canola or olive oil
4 brown onions, chopped, divided into 3 bowls
4 cloves garlic, minced, divided into 3 bowls
6 tablespoons mild madras curry powder, divided into 3 bowls
9 x 400g can crushed tomatoes
4 cups chicken stock
2 cups fruit chutney
3kg skinless chicken breast fillets, cut into thin strips, divided into 3 bowls
1.5kg sweet potato, cut into small cubes
8 cups white long grain or basmati rice


1. Spray three casserole pans with oil and heat. Divide onions among pans and cook, stirring for 5 minutes or until soft.

2. Cook onion over medium heat for 3 minutes or until soft. Divide garlic and curry powder among pans and cook, stirring for about 30 seconds. Divide tomatoes, chicken stock, chutney, chicken and sweet potato among pans and bring to the boil.

3. Reduce heat and simmer, partially covered for about 20 minutes or until sweet potato is tender, stirring occasionally. Season with salt.

4. Meanwhile, cook the rice in a large pan of boiling water or rice cooker until tender.

5. Spoon chicken curry into serving dish and serve with rice.

        (Source: Masterchef Australia’s website)

P/S: this dish is also perfect with bread!!!!!!!!!!!!

– Trang Quynh –


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