Warm, onion-y, creamy and spicy, the blast of deliciousness from Spicemode's Mouth-watering Madras Cooking Sauce makes us feel like we're experts at Indian cooking.
Having this jar on hand is a must for anyone trying to resist the lure of takeout. The tart sweetness of tamarind, the mild heat of ginger, the complex aromas of the spices and a more intense warmth of chile powder add up to something that is waaaaaay more amazing than we thought any jarred sauce had a right to be.
For a classic take: Sauté chicken breast with the sauce, tomato paste and coconut milk and let it all simmer. Finish with two handfuls of clean spinach leaves and serve with jasmine rice or naan.
Boom.
Sautéed Chicken Breast With Madras Cooking Sauce
1 tablespoon olive oil
2 chicken breasts, cut into bite-size pieces
1 tablespoon tomato paste
1 jar Spicemode Madras Cooking Sauce
¼ cup coconut milk
2 handfuls spinach leaves
1 tablespoon chopped cilantro, for garnish
DIRECTIONS
1. In a large skillet over medium heat, warm olive oil and sauté chicken until lightly browned.
2. Add tomato paste, Madras sauce and coconut milk and stir to combine.
3. Let simmer until sauce thickens and chicken is cooked through, about 12 minutes. Remove from heat and fold in spinach leaves.
4. Garnish with cilantro and serve alongside jasmine rice or naan.
Total time: 15 minutes
Serves: 2