eCook Meal
Mouthwatering Madras Chicken
with charred broccoli & 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 carrot & broccoli, all drizzled with a creamy, flavour-packed Madras sauce made from curry powder, apricot jam, and crème fraîche. Absolutely more-ish!
Serving guide
Choose your portion size.
BASMATI RICE
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 the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to 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 charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!
BASMATI RICE
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 the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to 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 charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef!
BASMATI RICE
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 the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to 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 charred carrot and broccoli 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
Carrot - 360g
Broccoli Florets - 300g
Chicken Stock - 15ml
Medium Curry Powder - 30ml
Vinegar & Jam - 45ml
Crème Fraîche - 75ml
Fresh Parsley - 8g
BASMATI RICE
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 the onion, the Buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate.
FRY THE CARROTS
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. Remove from the pan, season, and cover.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside.
GOLDEN Chicken
Return the pan to 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 charred carrot & broccoli 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
Carrot - 480g
Broccoli Florets - 400g
Chicken Stock - 20ml
Medium Curry Powder - 40ml
Vinegar & Jam - 60ml
Crème Fraîche - 100ml
Fresh Parsley - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R197.46
for 4 servings · R49.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R36.99 · 40% of packR14.80
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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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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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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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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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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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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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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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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Vinegar & Jam
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Frequently Asked Questions
What is the preparation time for Mouthwatering Madras Chicken?
The preparation time for Mouthwatering Madras Chicken with charred broccoli & white basmati rice is between 20 and 40 minutes.
What is the total time required to make Mouthwatering Madras Chicken with charred broccoli & white basmati rice?
The total time required to make Mouthwatering Madras Chicken with charred broccoli & 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?
Broccoli Florets, Buttermilk, Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Medium Curry Powder, Onion, Parsley, Vinegar & Jam, White Basmati Rice
What is the nutritional information of Mouthwatering Madras Chicken?
Calories: 1023, Carbs: 101 grams, Fat: grams, Protein: 63.4 grams, Sugar: 23.9 grams, Salt: 769 grams
How do I prepare Mouthwatering Madras Chicken?
FRY THE CARROTS: 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. Remove from the pan, season, and cover. 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. CHARRED BROC: Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season, and add to the bowl of carrots. Set aside. BASMATI RICE: 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. PLATE IT UP!: Serve up the steaming rice and top with the golden chicken pieces. Plate the charred carrot and broccoli on the side and drizzle over the creamy Madras sauce. Garnish it all with the parsley. Tuck in, Chef! MARINATION STATION: Boil the kettle. Pat the chicken dry with paper towel and place into a bowl. Mix together with ¼ the onion, the buttermilk, the mustard, a drizzle of oil, and seasoning. Set aside to marinate. GOLDEN CHICKEN: Return the pan to 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.
What should be prepared from my kitchen to make Mouthwatering Madras Chicken?
Broccoli Florets, Buttermilk, Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Medium Curry Powder, Onion, Parsley, Vinegar & Jam, White Basmati Rice
How many calories does Mouthwatering Madras Chicken have?
1023 calories
How much fat content does Mouthwatering Madras Chicken have?
grams