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Main dishes

Madras Chicken

Madras Chicken recipe
photo by:kraft
Kick it up Indian style with this subtly spicy Madras Chicken for six. It only takes fifteen minutes to put together—but prepare for lavish praise!
15 min
35 min
6 servings
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What You Need

Tbsp.  butter or margarine
cup  chopped green peppers
cup  chopped onions
clove  garlic, minced
1 to 2
tsp.  curry powder
lb.  boneless skinless chicken breasts, cut into bite-size pieces
can  (14-1/2 oz.) whole tomatoes, drained, cut up
tsp.  lemon juice
tsp.  dried thyme leaves
tsp.  black pepper
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes
cups  hot cooked rice

Make It

MELT butter in large saucepan on medium heat. Add green peppers, onions, garlic and curry powder; cook and stir until vegetables are crisp-tender. Add chicken; cook and stir 5 min. or until no longer pink.

STIR in tomatoes, lemon juice, thyme and black pepper; simmer on low heat 5 min. or until chicken is done, stirring occasionally.

ADD VELVEETA; cook until melted, stirring frequently. Serve over rice.

Kraft Kitchens Tips

Use Your Microwave
Combine green peppers, onions, garlic, curry powder and butter in 1-1/2-qt. microwaveable casserole; cover. Microwave on HIGH 3 min. or until vegetables are crisp-tender. Add chicken; cover. Microwave 6 min. or until chicken is no longer pink, stirring after 3 min. Stir in tomatoes, lemon juice, thyme and black pepper. Microwave, covered, 2 min. or until chicken is done. Add VELVEETA. Microwave, covered, 1 min. or until VELVEETA is completely melted when stirred.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips for the cooked fresh chicken. Add to ingredients in skillet along with the VELVEETA.
Keeping it Safe
When thawing frozen chicken, place in refrigerator, allowing about 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
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