SunRice

Chicken Madras with Spinach Rice

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Prep time

5min

Cook time

20min

Try out this chicken madras with spinach rice recipe for a simple lunch or dinner idea! This delicious dish only takes 15 minutes to prepare and cook.

SunRice Basmati Rice

SunRice Basmati Rice

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed Basmati Rice

  • 4 Small Chicken Thigh Fillets

  • 2 tbsp Madras Curry Paste

  • ½ cup Natural Yogurt

  • 125 g Frozen Spinach

  • 1 tsp Lemon Juice

  • 1 tbsp Mint (finely chopped, plus whole leaves, to serve)

  • 1 Lebanese Cucumber (sliced)

  • 2 tbsp Cashew Nuts (roasted chopped)

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Chicken Madras with Spinach Rice

Method

  • Make 2 slashes in the thickest part of each chicken fillet. Combine curry paste and 1/4 cup of the yoghurt in a bowl. Divide this mixture into one large and one small bowl. Set aside the small bowl. Place chicken in large bowl and stir to coat with the curry mixture.

  • Line an oven grill plate with a double thickness of foil and turn up sides slightly. Place chicken on prepared grill plate, slashed side down and cook under a high heat for 5 minutes. Turn chicken and smear top with reserved curry mixture. Continue to grill until chicken is cooked through.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Place rice in a heatproof bowl.

  • Heat spinach, as directed on packet and coarsely chop. Add to rice, along with lemon juice. Stir to combine.

  • Combine remaining yogurt with chopped mint. Serve chicken with spinach rice, cucumber and minted yogurt. Sprinkle with mint and nuts.

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