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: 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?

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

Mouthwatering Madras Chicken

Name: Mouthwatering Madras Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

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

with fluffy basmati rice, kale & carrots

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

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.
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!

White Basmati Rice - 100ml
Carrot - 120g
Kale - 100g
Onion - 1
Buttermilk - 50ml
Dijon Mustard - 5ml
Free-range Chicken Breast - 1
Chicken Stock - 5ml
Medium Curry Powder - 10ml
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.
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!

White Basmati Rice - 200ml
Carrot - 240g
Kale - 200g
Onion - 1
Buttermilk - 100ml
Dijon Mustard - 10ml
Free-range Chicken Breasts - 2
Chicken Stock - 10ml
Medium Curry Powder - 20ml
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.
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!

White Basmati Rice - 300ml
Carrot - 360g
Kale - 300g
Onions - 2
Buttermilk - 150ml
Dijon Mustard - 15ml
Free-range Chicken Breasts - 3
Chicken Stock - 15ml
Medium Curry Powder - 30ml
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.
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!