Super Pleasing Savory Matcha Madras Curry (Recipe)

Matcha Madras Curry

Matcha Madras Curry

Add a big dash of antioxidants to this exotic, savory curry dish.

If you’re a curry lover, this one’s for you.

Exotic and spicy, this dish is already a taste-bud-pleasing knockout. But by adding matcha green tea powder to the list of spices here, you’re giving yourself a huge dose of powerful antioxidants, and much more.

Matcha green tea powder is a natural superfood that contains 137 times the amount of polyphenols (a.k.a. cancer preventers) than regular green tea does.

Besides helping fight against cancer, matcha powder also assists in keeping your weight under control by being a big, bad calorie burner. Matcha zaps stored fats in a few different ways. It can also lower blood pressure and reduce your risk of having a stroke.

Matcha tea powder also contains caffeine to increase energy, but without the “crash” that comes along with coffee. How does this work? Because matcha also contains L-theanine, which creates calmness without making you drowsy. So, you get an energy boost because of the caffeine, but it will be smoothed out.

Need even more convincing on matcha health benefits? It’s also good for your skin, focus and concentration, and immunity.

It’s simple. Matcha green tea powder is packed with healthy benefits, and it’s so easy to add to hundreds of recipes, like this madras curry. It adds a refreshing flavor, plus all these (and many more) health benefits.

Savory Matcha Madras Curry

By: EpicMatcha Published: 2016-08-18Savory Matcha Madras Curry

    Ingredients

  • 1 1/2 cups chopped chicken breast
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 chopped onion
  • 2 chopped carrots
  • 1 tablespoon Epic Matcha green tea powder
  • 2 grated garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt & black pepper
  • 2 tablespoons Madras curry
  • 1 teaspoon each ground cumin and coriander
  • 1 handful fresh cilantro
    Directions

  1. Place the olive oil, cumin, matcha powder, coriander and curry to a pot over medium high heat. Cook until you can smell the spices (about 2–3 minutes).
  2. Stir in the chicken, onion, and carrots. Add salt and pepper, and cook another 7 minutes, stirring regularly.
  3. Add garlic, and cook 2 more minutes.
  4. Then add the vegetable broth and bring to a boil, then reduce to a simmer for 15 minutes.
  5. Add coconut milk and cook until warmed through (about 3–5 minutes).
  6. Chop cilantro and add to each plate before serving. Serve over rice or enjoy with naan bread.

Yield 4 servings

 

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