Indian Chicken Madras

• 2 -3 lbs boneless chicken breasts
• 1/2 cup curry paste
• 2 medium vidalia onions
• 2 (14 1/2 ounce) cans diced tomatoes
• 4 tablespoons vegetables or 4 tablespoons olive oil
• 2 tablespoons margarine (unsalted) or 2 tablespoons butter (unsalted)
• 2 1/2 cups water
• 2 cups jasmine rice

1. Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
2. Chop Vidalia onions and place oil and onions in a saute pan, saute onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
3. Dice chicken into 1/2 to 3/4 inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
4. Lower heat, cover and simmer for 1/2 hour.
5. Cook Jasmine rice per instructions on package.
6. Serve Chicken Madras over cooked Jasmine rice.
7. NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.

chicken breasts, curry paste, vidalia onions, tomatoes, vegetables, margarine, water, jasmine rice

Taken from www.food.com/recipe/indian-chicken-madras-416693 (may not work)