Googie’s Kitchen presents Masala Chicken with Minty Rice
Masala Roast Chicken with Minty Rice Now I realised that Masala and mint aren't normally a combination you would find together. When I eat a masala curry I often find I crave refreshing foods afterward. At the moment, we have 3 types of mint growing …
Now I realised that Masala and mint aren't normally a combination you would find together. When I eat a masala curry I often find I crave refreshing foods afterward. At the moment, we have 3 types of mint growing in the garden. So I decided to add these to a masala chicken dish.
The freshness of the mint helped to cut through the fattiness of the masala. It gave this dish a sweet and sour vibe which we really enjoyed. It was a very tasty meal and of course I had to share it with you. Below is a video and recipe for you.
Masala Roast Chicken with Minty Rice
What are your favourite strange combination meals? Let me know in the comments below and please don't forget to like, comment and subscribe.
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Serves 4
Equipment
Large mixing bowl
Tablespoon
Teaspoon
Baking tray
Sharp knife
Chopping board
Large frying or saucepan
Ingredients
Chicken breasts x 500g
Coconut cream x 4 tbsps
Mild chili powder x 1 tsp
Garam masala x 1 tsp
Ground ginger x 1 tsp
Ground sweet cinnamon x 1 tsp
Salt and pepper to taste
Onion x 1
Courgette x 1
Rice x 300g
Chicken stock x 600mls
Salt and pepper to taste
Mint x 1 handful
Spinach x 2 handfuls
Method
Mix together the coconut cream, mild chili powder, garam masala, ground ginger, ground sweet cinnamon and salt and pepper to taste in the large mixing bowl.
Add in the chicken breasts and cover the breasts in the mixture.
Put these in the fridge for at least two hours or overnight.
Preheat the oven to 180°C or gas mark 5.
Put the baking tray in while the oven preheats.
While the oven is heating peel, slice and dice the onion.
Peel the courgette and grate it.
Wash the rice through twice in a sieve and set aside.
Put the chicken onto the hot baking tray.
If it needs oiling do so before you put the chicken in.
Place the tray into the oven and cooked for 25 - 30 minutes or until the juices run clear.
Put the large saucepan onto a high heat on the hob and add oil to the base.
When the pan is hot, add in the onions and fry until they become soft.
Next add in the courgette and fry these for a few minutes.
Add in the rice and fry for another minute.
Then pour over the bone broth or chicken or vegetable stock.
Pour enough stock to cover the rice and then about 2 centimetres above that.
Turn the heat back up and bring all the ingredients to the boil.
Add in salt and pepper to your tastes.
When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
Wait until all the liquid has disappeared from the pan then remove it from the heat.
Chop the spinach and mint.
Add in the spinach and mint stir in with the cooked rice until it wilts down.
Once all the liquid has disappeared from the pan, serve into the bowl and put the chicken on top.
Then serve and enjoy.
Masala Roast Chicken with Minty Rice
Masala Chicken with Minty Rice was a delicious dinner. It was easy to prepare and cook. The chicken can be made the night before and stored in the fridge. It can also be made and frozen before cooking it. The rice is so simple and full of flavour. It can not be frozen as rice contain germs. The germs can be harmful to our stomachs too. This made yummy leftovers too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
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