MADRAS CHICKEN

My choice to make this dish was entirely decided by the fact that I had an unopened tub of natural yoghurt in my fridge that was due to expire today. Being someone that does not like to waste anything (this must be a quality I inherited from my Russian & German mother) I threw together this Indian dish for dinner last night. I found some madras paste that had been shoved to the back of my fridge but was otherwise completely edible and added some rice, garlic and brown onion to make a basic but satifising dinner. The fact that it was pouring with rain made this dinner taste even better, as eating a warm meal inside four cozy walls only can. I made up a very simple raita recipe as well, which I recommend you add, as this compliments the somewhat spicy madras paste beautifully.

INGREDIENTS

• 400g chicken breast, cut into 4cm pieces
• 2 tablespoons of Madras Curry Paste
• 1 tablespoon natural yogurt 99% fat free
• 1 garlic clove, finely diced
• 60-80g brown onion, finely chopped
• 1 cup doongara rice (and 2 cups water to cook)
• a pinch of garlic flakes
• 1 teaspoon ground cumin

Raita

• 200g natural yoghurt 99% fat free
• 1 lebanese cucumber, finely diced
• 1 teaspoon ground cumin 

COOKING 

1. Preheat oven to 180 degrees celsius fan-forced. Line an oven tray with baking paper. 

2. Cook rice by combining 1 cup doongara rice and 2 cups water in a medium saucepan. Bring to the boil and then reduce to a simmer, until rice is absorbed. Stir a pinch of garlic flakes and a teaspoon of ground cumin into the rice. 

3. Combine chicken pieces, madras paste, 1 tablespoon natural yoghurt, diced garlic and brown onion in a medium bowl. Toss well until all chicken is coated. 

4. Place chicken mixture in a single layer on the oven tray and bake for around 10-12 minutes or until no pink flesh remains. 

5. Whilst chicken is baking, make raita by combining the three ingredients and stirring well to combine. Serve chicken on a bed of rice with raita on top or to the side. 

x E