1680 Cal (4x 420)

Madras Curry Paste:

1 Tbsp. coriander
1½ tsp. cumin
1 tsp. ginger
½ tsp. turmeric
½ tsp. chili powder
¼ tsp. black pepper
1 clove garlic, minced
2 Tbsp. lemon juice

  • Combine all ingredients in a small bowl and mix well

2 Tbsp. olive oil
1 lb. chicken breast
½ onion, diced
1 cup chicken bouillon
1 cup tomato purée

  • Sautée chicken and onion in oil until chicken is browned.
  • Add bouillon, tomato purée, and curry paste.
  • Bring to a boil, then simmer until tender, about 1 hour.
  • Serve with rice, naan, raita, etc.