Mouthwatering Madras Chicken

Name: Mouthwatering Madras Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Broccoli Florets; Buttermilk; Carrot; Chicken; Chicken Stock; Creme Fraiche; Dijon Mustard; Free-range Chicken Pieces; Fresh Parsley; Medium Curry Powder; Onion; Onions; Vinegar & Jam; White Basmati Rice

On a bed of fluffy basmati rice rests beautifully golden, pan-fried chicken pieces that have been marinated in a buttermilk-mustard coating. Served with charred carrot & broccoli, all drizzled with a creamy, flavour-packed Madras sauce made from curry powder, apricot jam, and crème fraîche. Absolutely more-ish!

Mouthwatering Madras Chicken

with charred broccoli & white basmati rice

4.8

26 reviews

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Milk (optional)
Paper Towel
Butter
Seasoning (salt & pepper)

Serves 1

BASMATI RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 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.
MARINATION STATION
Boil the kettle. Pat the Chicken dry with paper towel and place into a bowl. Mix together with ¼ the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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 until starting to brown and soften, 5-8 minutes. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. At the halfway mark, add a splash of water to the pan, cover, and cook for the remaining time. Remove from the pan and cover to keep warm.
MADRAS SAUCE
Dilute the stock with 30ml [60ml]|#7DA0D7 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 onion and the curry powder (to taste) and fry until golden, 4-5 minutes (shifting occasionally). Stir in the diluted stock and the vinegar and 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.
PLATE IT UP!
Serve up the steaming rice and top with the golden Chicken pieces. Plate the charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!

White Basmati Rice - 75g
Free-range Chicken Pieces - 2
Onion - 1
Buttermilk - 50ml
Dijon Mustard - 5ml
Carrot - 120g
Broccoli Florets - 100g
Chicken Stock - 5ml
Medium Curry Powder - 10ml
Vinegar & Jam - 15ml
Crème Fraîche - 25ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

BASMATI RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 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.
MARINATION STATION
Boil the kettle. Pat the Chicken dry with paper towel and place into a bowl. Mix together with ¼ the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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 until starting to brown and soften, 5-8 minutes. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. At the halfway mark, add a splash of water to the pan, cover, and cook for the remaining time. Remove from the pan and cover to keep warm.
MADRAS SAUCE
Dilute the stock with 30ml [60ml]|#7DA0D7 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 onion and the curry powder (to taste) and fry until golden, 4-5 minutes (shifting occasionally). Stir in the diluted stock and the vinegar and 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.
PLATE IT UP!
Serve up the steaming rice and top with the golden Chicken pieces. Plate the charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!

White Basmati Rice - 150ml
Free-range Chicken Pieces - 4
Onion - 1
Buttermilk - 100ml
Dijon Mustard - 10ml
Carrot - 240g
Broccoli Florets - 200g
Chicken Stock - 10ml
Medium Curry Powder - 20ml
Vinegar & Jam - 30ml
Crème Fraîche - 50ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

BASMATI RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 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.
MARINATION STATION
Boil the kettle. Pat the Chicken dry with paper towel and place into a bowl. Mix together with ¼ the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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 until starting to brown and soften, 5-8 minutes. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. At the halfway mark, add a splash of water to the pan, cover, and cook for the remaining time. Remove from the pan and cover to keep warm.
MADRAS SAUCE
Dilute the stock with 90ml [125ml]|#7DA0D7 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 onion and the curry powder (to taste) and fry until golden, 6-7 minutes (shifting occasionally). Stir in the diluted stock and the vinegar and 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.
PLATE IT UP!
Serve up the steaming rice and top with the golden Chicken pieces. Plate the charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!

White Basmati Rice - 225ml
Free-range Chicken Pieces - 6
Onions - 2
Buttermilk - 150ml
Dijon Mustard - 15ml
Carrot - 360g
Broccoli Florets - 300g
Chicken Stock - 15ml
Medium Curry Powder - 30ml
Vinegar & Jam - 45ml
Crème Fraîche - 75ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

BASMATI RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 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.
MARINATION STATION
Boil the kettle. Pat the Chicken dry with paper towel and place into a bowl. Mix together with ¼ the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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 until starting to brown and soften, 5-8 minutes. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. At the halfway mark, add a splash of water to the pan, cover, and cook for the remaining time. Remove from the pan and cover to keep warm.
MADRAS SAUCE
Dilute the stock with 90ml [125ml]|#7DA0D7 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 onion and the curry powder (to taste) and fry until golden, 6-7 minutes (shifting occasionally). Stir in the diluted stock and the vinegar and 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.
PLATE IT UP!
Serve up the steaming rice and top with the golden Chicken pieces. Plate the charred carrot & broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!

White Basmati Rice - 300ml
Free-range Chicken Pieces - 8
Onions - 2
Buttermilk - 200ml
Dijon Mustard - 20ml
Carrot - 480g
Broccoli Florets - 400g
Chicken Stock - 20ml
Medium Curry Powder - 40ml
Vinegar & Jam - 60ml
Crème Fraîche - 100ml
Fresh Parsley - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Mouthwatering Madras Chicken?

The preparation time for Mouthwatering Madras Chicken with charred broccoli & white basmati rice is between 20 and 40 minutes.

What is the total time required to make Mouthwatering Madras Chicken with charred broccoli & white basmati rice?

The total time required to make Mouthwatering Madras Chicken with charred broccoli & white basmati rice is between 35 and 55 minutes.

How many servings does Mouthwatering Madras Chicken provide?

4 servings

What are the main ingredients in Mouthwatering Madras Chicken?

Broccoli Florets, Buttermilk, Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Free-range Chicken Pieces, Fresh Parsley, Medium Curry Powder, Onion, Onions, Vinegar & Jam, White Basmati Rice

What is the nutritional information of Mouthwatering Madras Chicken?

Calories: 1023, Carbs: 101 grams, Fat: grams, Protein: 63.4 grams, Sugar: 23.9 grams, Salt: 769 grams

How do I prepare Mouthwatering Madras Chicken?

CHARRED BROC: Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside. BASMATI RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 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. FRY THE CARROTS: 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 until starting to brown and soften, 5-8 minutes. Remove from the pan, season, and cover. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. At the halfway mark, add a splash of water to the pan, cover, and cook for the remaining time. Remove from the pan and cover to keep warm. MARINATION STATION: Boil the kettle. Pat the chicken dry with paper towel and place into a bowl. Mix together with ¼ the onion, the buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate. MADRAS SAUCE: Dilute the stock with 30ml [60ml]|#7DA0D7 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 onion and the curry powder (to taste) and fry until golden, 4-5 minutes (shifting occasionally). Stir in the diluted stock and the vinegar and 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. PLATE IT UP!: Serve up the steaming rice and top with the golden chicken pieces. Plate the charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!