This is no ordinary combination of chicken, rice & veg, Chef. From the first bite, you will be salivating for more as you savour the fluffy grains of basmati rice, covered in a currylicious Indian Madras sauce. Juicy chicken slices with a buttermilk & mustard basting, a buttery carrot & earthy kale medley, and fresh parsley complete the dish.
Mouthwatering Madras Chicken
Mouthwatering Madras Chicken
with fluffy basmati rice, kale & carrots
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Buttermilk
- Carrot
- Chicken
- Chicken Stock
- Creme Fraiche
- Dijon Mustard
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Kale
- Medium Curry Powder
- Onion
- Onions
- Vinegar & Jam
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
BASMATI RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CARROTS & Kale
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces until starting to brown and soften, 5-8 minutes. Add the shredded kale, ¼ of the diced onion, and fry until soft, and wilted, 3-4 minutes. Remove from the pan, season, and cover.
BASTING SAUCE
Boil the kettle. In a bowl, combine the Buttermilk and the mustard.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the basting sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MADRAS SAUCE
Dilute the stock with 30ml of boiling water. While the Chicken is cooking, place a clean pan over medium-high heat with a drizzle of oil. When hot, add the remaining diced onion and the curry powder (to taste) and fry until golden, 4-5 minutes (shifting occasionally). Stir in the diluted stock and the vinegar & jam mixture, and simmer until reduced and slightly thickened, 4-6 minutes (stirring occasionally). Remove from the heat and mix through the crème fraîche and seasoning. Add a splash of milk (optional) or water if the sauce is too thick.
TIME TO EAT
Plate up the fluffy rice, spoon over the madras sauce, and top with the Chicken slices. Side with the carrot & kale mixture and garnish with the chopped parsley. Good job, Chef!
BASMATI RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CARROTS & Kale
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces until starting to brown and soften, 5-8 minutes. Add the shredded kale, ¼ of the diced onion, and fry until soft, and wilted, 3-4 minutes. Remove from the pan, season, and cover.
BASTING SAUCE
Boil the kettle. In a bowl, combine the Buttermilk and the mustard.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the basting sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MADRAS SAUCE
Dilute the stock with 60ml of boiling water. While the Chicken is cooking, place a clean pan over medium-high heat with a drizzle of oil. When hot, add the remaining diced onion and the curry powder (to taste) and fry until golden, 4-5 minutes (shifting occasionally). Stir in the diluted stock and the vinegar & jam mixture, and simmer until reduced and slightly thickened, 4-6 minutes (stirring occasionally). Remove from the heat and mix through the crème fraîche and seasoning. Add a splash of milk (optional) or water if the sauce is too thick.
TIME TO EAT
Plate up the fluffy rice, spoon over the madras sauce, and top with the Chicken slices. Side with the carrot & kale mixture and garnish with the chopped parsley. Good job, Chef!
BASMATI RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CARROTS & Kale
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces until starting to brown and soften, 5-8 minutes. Add the shredded kale, ¼ of the diced onion, and fry until soft, and wilted, 4-5 minutes. Remove from the pan, season, and cover.
BASTING SAUCE
Boil the kettle. In a bowl, combine the Buttermilk and the mustard.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the basting sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MADRAS SAUCE
Dilute the stock with 90ml of boiling water. While the Chicken is cooking, place a clean pan over medium-high heat with a drizzle of oil. When hot, add the remaining diced onion and the curry powder (to taste) and fry until golden, 6-7 minutes (shifting occasionally). Stir in the diluted stock and the vinegar & jam mixture, and simmer until reduced and slightly thickened, 6-8 minutes (stirring occasionally). Remove from the heat and mix through the crème fraîche and seasoning. Add a splash of milk (optional) or water if the sauce is too thick.
TIME TO EAT
Plate up the fluffy rice, spoon over the madras sauce, and top with the Chicken slices. Side with the carrot & kale mixture and garnish with the chopped parsley. Good job, Chef!
BASMATI RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CARROTS & Kale
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Carrot pieces until starting to brown and soften, 5-8 minutes. Add the shredded kale, ¼ of the diced onion, and fry until soft, and wilted, 4-5 minutes. Remove from the pan, season, and cover.
BASTING SAUCE
Boil the kettle. In a bowl, combine the Buttermilk and the mustard.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the basting sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MADRAS SAUCE
Dilute the stock with 120ml of boiling water. While the Chicken is cooking, place a clean pan over medium-high heat with a drizzle of oil. When hot, add the remaining diced onion and the curry powder (to taste) and fry until golden, 6-7 minutes (shifting occasionally). Stir in the diluted stock and the vinegar & jam mixture, and simmer until reduced and slightly thickened, 6-8 minutes (stirring occasionally). Remove from the heat and mix through the crème fraîche and seasoning. Add a splash of milk (optional) or water if the sauce is too thick.
TIME TO EAT
Plate up the fluffy rice, spoon over the madras sauce, and top with the Chicken slices. Side with the carrot & kale mixture and garnish with the chopped parsley. Good job, Chef!
Frequently Asked Questions
What is the preparation time for Mouthwatering Madras Chicken?
The preparation time for Mouthwatering Madras Chicken with fluffy basmati rice, kale & carrots is between 25 and 40 minutes.
What is the total time required to make Mouthwatering Madras Chicken with fluffy basmati rice, kale & carrots?
The total time required to make Mouthwatering Madras Chicken with fluffy basmati rice, kale & carrots is between 40 and 55 minutes.
How many servings does Mouthwatering Madras Chicken provide?
4 servings
What are the main ingredients in Mouthwatering Madras Chicken?
Buttermilk, Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Kale, Medium Curry Powder, Onion, Onions, Vinegar & Jam, White Basmati Rice
What is the nutritional information of Mouthwatering Madras Chicken?
Calories: 831, Carbs: 116 grams, Fat: grams, Protein: 51.3 grams, Sugar: 20.7 grams, Salt: 746 grams
How do I prepare Mouthwatering Madras Chicken?
TIME TO EAT: Plate up the fluffy rice, spoon over the madras sauce, and top with the chicken slices. Side with the carrot & kale mixture and garnish with the chopped parsley. Good job, Chef! MADRAS SAUCE: Dilute the stock with 60ml of boiling water. While the chicken is cooking, place a clean pan over medium-high heat with a drizzle of oil. When hot, add the remaining diced onion and the curry powder (to taste) and fry until golden, 4-5 minutes (shifting occasionally). Stir in the diluted stock and the vinegar & jam mixture, and simmer until reduced and slightly thickened, 4-6 minutes (stirring occasionally). Remove from the heat and mix through the crème fraîche and seasoning. Add a splash of milk (optional) or water if the sauce is too thick. CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the basting sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning. BASTING SAUCE: Boil the kettle. In a bowl, combine the buttermilk and the mustard. CARROTS & KALE: Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot pieces until starting to brown and soften, 5-8 minutes. Add the shredded kale, ¼ of the diced onion, and fry until soft, and wilted, 3-4 minutes. Remove from the pan, season, and cover. BASMATI RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Mouthwatering Madras Chicken?
Buttermilk, Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Kale, Medium Curry Powder, Onion, Onions, Vinegar & Jam, White Basmati Rice
How many calories does Mouthwatering Madras Chicken have?
831 calories
How much fat content does Mouthwatering Madras Chicken have?
grams
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