I am positive that I have talked about my love of Indian food several times on this blog. Well here is another recipe to testify my love for this cuisine. A very healthy and satisfying recipe to make, the madras curry powder is really what makes this dish, as it adds spice and zing to the chicken. Madras curry powder usually consists of chilli powder, all spice, turmeric, coriander, black pepper and cinnamon, as well as several other spices and herbs. It is a powerful taste; therefore a few teaspoons can go a long way. If you are a fan of using generic curry powder in cooking give Madras curry powder a try.
- 2 teaspoons ground turmeric
- 1 1/2 cups doongara rice
- 2 cups chicken stock
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon grape seed oil
- 400g chicken breast, cut into even strips
- 2 teaspoons madras curry powder
- 2 garlic cloves, finely chopped
- Optional- fresh coriander leaves, to serve
1. Combine chicken strips, madras curry powder, garlic, cumin and oil in a medium bowl and toss to coat. Place in the fridge for 30 minutes to marinade.
2. Meanwhile, bring rice, turmeric, stock and water to the boil in a medium saucepan. When boiled, cover and reduce to a simmer for 10-12 minutes or until the rice has been absorbed and is tender. Remove from heat. When you start to simmer the rice, preheat a fan-forced oven to 200 degrees celsius and prepare a baking tray with baking paper.
3. Place chicken on the prepared baking tray in a single layer and bake for around 10 minutes, or until no pink flesh remains (you will need to test the chicken by removing the biggest piece from the oven and cutting it in half to make sure that the meat is white and tender). Remove from the oven and serve chicken on top of cooked rice, with coriander on top if you desire.
Serves / 4
Total Preparation time / 10 minutes (+ 30 minutes refrigeration time)
Total Cooking time / 30 minutes