chicken-madras-curry-with-chapati.json

{
    "directions": [
        "In a small saucepan over medium-high heat, warm the 1/4 cup ghee. Add the shallots and fry until golden and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the shallots to a paper towellined plate. Add the cashews to the hot oil and fry until golden, 3 to 5 minutes. Using the slotted spoon, transfer the cashews to the plate. Set aside.",
        "In an Indian wok or large fry pan over medium-high heat, warm the 1 Tbs. ghee. Add the chicken and saut\u00e9 until browned, about 5 minutes. Add the Madras curry sauce and stir to coat the chicken. Reduce the heat to medium-low and simmer until the chicken is cooked through, 8 to 10 minutes.",
        "Serve the curry over steamed rice. Garnish with fried shallots, cashews and cilantro sprigs. Pass chapati alongside. Serves 4 to 6."
    ],
    "ingredients": [
        "1/4 cup ghee or canola oil (optional)",
        "2 shallots, thinly sliced (optional)",
        "1/3 cup raw cashews, halved (optional)",
        "1 Tbs. ghee or canola oil",
        "1 1/2 lb. boneless, skinless chicken breasts or\u00a0 thighs, cut into 1-inch cubes",
        "1 jar Maya Kaimal Madras curry sauce",
        "Steamed rice for serving",
        "Fresh cilantro sprigs for garnish",
        "Chapati for serving"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Chicken Madras Curry with Chapati",
    "url": "http://www.williams-sonoma.com/recipe/chicken-madras-curry-with-chapati.html"
}