What are the main ingredients in Mouthwatering Madras Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Mouthwatering Madras Chicken

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 & sautéed kale, 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 kale & white basmati rice

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Serves 1

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.
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.
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.
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.
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, 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!

White Basmati Rice - 75g
Free-range Chicken Pieces - 2
Onion - 1
Buttermilk - 50ml
Dijon Mustard - 5ml
Carrot - 120g
Kale - 100g
Medium Curry Powder - 10ml
Chicken Stock - 5ml
Vinegar & Jam - 15ml
Crème Fraîche - 30ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

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.
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.
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.
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.
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!

White Basmati Rice - 150ml
Free-range Chicken Pieces - 4
Onion - 1
Buttermilk - 100ml
Dijon Mustard - 10ml
Carrot - 240g
Kale - 200g
Medium Curry Powder - 20ml
Chicken Stock - 10ml
Vinegar & Jam - 30ml
Crème Fraîche - 60ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

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.
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.
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.
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.
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, fry the remaining diced onion and the curry powder (to taste) 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.
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!

White Basmati Rice - 225ml
Free-range Chicken Pieces - 6
Onions - 2
Buttermilk - 150ml
Dijon Mustard - 15ml
Carrot - 360g
Kale - 300g
Medium Curry Powder - 30ml
Chicken Stock - 15ml
Vinegar & Jam - 45ml
Crème Fraîche - 90ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

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.
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.
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.
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.
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, fry the remaining diced onion and the curry powder (to taste) 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.
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!