Mouthwatering Madras Chicken

Name: Mouthwatering Madras Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Bell Pepper; Bell Peppers; Buttermilk; Chicken; Chicken Stock; Creme Fraiche; Dijon Mustard; Free-range Chicken Pieces; Fresh Parsley; Kale; 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 peppers & crispy 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 crispy kale

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)
Seasoning (Salt & Pepper)
Water
Milk (optional)
Paper Towel
Butter

Serves 1

BASMATI RICE
Preheat the oven to 200°C. 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 of the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
ROASTIN'
Spread the pepper on a roasting tray. Coat in oil and season. Roast in the hot oven until charred and softening, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-12 minutes (shifting halfway). Place the Kale in a bowl with a drizzle of olive oil. Using your hands, gently massage until softened and coated. When the pepper has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
GOLDEN Chicken
Place a pan over 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 crispy kale and charred pepper on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!

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

Download the Recipe

Serves 2

BASMATI RICE
Preheat the oven to 200°C. 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 of the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
ROASTIN'
Spread the pepper on a roasting tray. Coat in oil and season. Roast in the hot oven until charred and softening, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-12 minutes (shifting halfway). Place the Kale in a bowl with a drizzle of olive oil. Using your hands, gently massage until softened and coated. When the pepper has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
GOLDEN Chicken
Place a pan over 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 crispy kale and charred pepper 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
Bell Pepper - 1
Kale - 200g
Chicken Stock - 10ml
Medium Curry Powder - 20ml
Vinegar & Jam - 30ml
Crème Fraîche - 50ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

BASMATI RICE
Preheat the oven to 200°C. 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 of the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
ROASTIN'
Spread the pepper on a roasting tray. Coat in oil and season. Roast in the hot oven until charred and softening, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway). Place the Kale in a bowl with a drizzle of olive oil. Using your hands, gently massage until softened and coated. When the pepper has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
GOLDEN Chicken
Place a pan over 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 crispy kale and charred pepper 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
Bell Peppers - 2
Kale - 300g
Chicken Stock - 15ml
Medium Curry Powder - 30ml
Vinegar & Jam - 45ml
Crème Fraîche - 75ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

BASMATI RICE
Preheat the oven to 200°C. 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 of the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
ROASTIN'
Spread the pepper on a roasting tray. Coat in oil and season. Roast in the hot oven until charred and softening, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 12-15 minutes (shifting halfway). Place the Kale in a bowl with a drizzle of olive oil. Using your hands, gently massage until softened and coated. When the pepper has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
GOLDEN Chicken
Place a pan over 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 crispy kale and charred pepper 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
Bell Peppers - 2
Kale - 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 crispy kale is between 20 and 40 minutes.

What is the total time required to make Mouthwatering Madras Chicken with crispy kale?

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

Bell Pepper, Bell Peppers, Buttermilk, 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: 1016.9, Carbs: 99.2 grams, Fat: grams, Protein: 63.6 grams, Sugar: 23.8 grams, Salt: 786.3 grams

How do I prepare Mouthwatering Madras Chicken?

GOLDEN CHICKEN: Place a pan over 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. PLATE IT UP!: Serve up the steaming rice and top with the golden chicken pieces. Plate the crispy kale and charred pepper on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef! 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. ROASTIN': Spread the pepper on a roasting tray. Coat in oil and season. Roast in the hot oven until charred and softening, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-12 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil. Using your hands, gently massage until softened and coated. When the pepper has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. MARINATION STATION: Boil the kettle. Pat the chicken dry with paper towel and place into a bowl. Mix together with ¼ of the onion, the buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate. BASMATI RICE: Preheat the oven to 200°C. 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.