Madras Curry Chicken



Sauté chicken tenders in heated olive oil until browned and slightly crispy. Transfer chicken into a covered casserole adding carrots, potatoes, peas and cauliflower. Stir in Zesty Madras Curry Simmer Sauce and ¼ cup water so that all the chicken and vegetables are coated. Place covered casserole into a 350 degree oven for 1 hour. This dish can be served from the casserole or transfer to a platter along with cooked basmati rice as an accompaniment. Serves 4-6.