Chicken Madras with Spinach Rice
< 20 Minutes
Serves 2
Chicken Madras with Spinach Rice
Ingredients
Method
Ingredients
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.
- Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 90 seconds (850W). 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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Chicken Madras with Spinach Rice
< 20 Minutes
Serves 2
N/A
Ingredients
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.
- Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 90 seconds (850W). 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.