eCook Meal
Delicious Apricot Chicken
with fluffy basmati rice, kale & carrots
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.
Serving guide
Choose your portion size.
BASMATI RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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 until starting to brown and soften, 5-8 minutes. Add the kale, ¼ of the 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 [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 & 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 parsley. Good job, Chef!
BASMATI RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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 until starting to brown and soften, 5-8 minutes. Add the kale, ¼ of the 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 [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 & 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 parsley. Good job, Chef!
BASMATI RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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 until starting to brown and soften, 5-8 minutes. Add the kale, ¼ of the 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 [120ml]|#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 & 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 parsley. Good job, Chef!
BASMATI RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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 until starting to brown and soften, 5-8 minutes. Add the kale, ¼ of the 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 [120ml]|#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 & 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 parsley. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R216.97
for 4 servings · R54.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Buttermilk needs 200 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 40% of packR7.20
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Medium Curry Powder needs 40 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Vinegar & Jam
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Delicious Apricot Chicken?
The preparation time for Delicious Apricot Chicken with fluffy basmati rice, kale & carrots is between 25 and 40 minutes.
What is the total time required to make Delicious Apricot Chicken with fluffy basmati rice, kale & carrots?
The total time required to make Delicious Apricot Chicken with fluffy basmati rice, kale & carrots is between 40 and 55 minutes.
How many servings does Delicious Apricot Chicken provide?
4 servings
What are the main ingredients in Delicious Apricot Chicken?
Buttermilk, Carrot, Chicken, Chicken Breast, Chicken Stock, Creme Fraiche, Dijon Mustard, Kale, Medium Curry Powder, Onion, Parsley, Vinegar & Jam, White Basmati Rice
What is the nutritional information of Delicious Apricot Chicken?
Calories: 846, Carbs: 117 grams, Fat: grams, Protein: 51.9 grams, Sugar: 21.5 grams, Salt: 758 grams
How do I prepare Delicious Apricot Chicken?
BASMATI RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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 until starting to brown and soften, 5-8 minutes. Add the kale, ¼ of the onion, and fry until soft, and wilted, 3-4 minutes. Remove from the pan, season, and cover. 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 parsley. Good job, Chef! 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 [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 & 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. BASTING SAUCE: Boil the kettle. In a bowl, combine the buttermilk and the mustard.
What should be prepared from my kitchen to make Delicious Apricot Chicken?
Buttermilk, Carrot, Chicken, Chicken Breast, Chicken Stock, Creme Fraiche, Dijon Mustard, Kale, Medium Curry Powder, Onion, Parsley, Vinegar & Jam, White Basmati Rice
How many calories does Delicious Apricot Chicken have?
846 calories
How much fat content does Delicious Apricot Chicken have?
grams