Mouthwatering Madras Chicken

Frequently Asked Questions

What is the preparation time for Mouthwatering Madras Chicken?

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

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

The total time required to make Mouthwatering Madras Chicken with kale & 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?

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

What is the nutritional information of Mouthwatering Madras Chicken?

Calories: 1032, Carbs: 99 grams, Fat: grams, Protein: 62.7 grams, Sugar: 23.6 grams, Salt: 809 grams

How do I prepare Mouthwatering Madras Chicken?

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. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated 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 diced onion, the buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate. 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, fry the remaining diced onion and the curry powder (to taste) 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. PLATE IT UP!: Serve up the steaming rice and top with the golden chicken pieces. Plate the charred carrot & kale on the side and drizzle over the creamy Madras sauce. Garnish it all with the chopped parsley. Tuck in, Chef!

What should be prepared from my kitchen to make Mouthwatering Madras Chicken?

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

How many calories does Mouthwatering Madras Chicken have?

1032 calories

How much fat content does Mouthwatering Madras Chicken have?

grams