Indian Chicken with Basmati Rice and Rhubarb Chutney

Indian Chicken with Basmati Rice and Rhubarb Chutney

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 5, 2016.
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A delicious rhubarb chutney to accompany this warming curry

Ingredients

BASMATI RICE

  • 1 cup basmati rice
  • 1 1/2 cups water

INDIAN CHICKEN

  • 300g chicken breast
  • 1 bunch baby carrots, any large carrots cut into quarters, lengthways
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons gourmet curry spice mix
  • 1 can whole peeled tomatoes
  • 3 tablespoons coriander, stems chopped roughly (reserve leaves for cucumber)
  • 200ml coconut cream

RHUBARB CHUTNEY

  • 1 apple, diced 1 cm
  • 150g rhubarb, sliced 1cm
  • 1 red onion, finely diced
  • 1 teaspoon chutney spice mix
  • 2 tablespoons sugar
  • 2 tablespoons vinegar (e.g. white or red wine, cider)
  • 2 tablespoons water

CUCUMBER

  • 1 Lebanese cucumber
  • Reserved coriander leaves

TO SERVE

  • 1/2 lemon cut into wedges

Steps

  1. oven to 220°C.
  2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Take off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
  3. Pat chicken dry with paper towels. Heat a drizzle of oil in a large oven proof fry-pan on high heat, cook chicken 1 minute each side. Add carrots, onion, garlic and spice mix and cook for 2 minutes, stirring to cover chicken in the spice.
  4. Add tomatoes, coriander stems and coconut cream and stir well. Bake in the oven for 8–10 minutes or until chicken is cooked through. Remove chicken, cover, set aside and wrap in foil to rest for 2–3 minutes. Place sauce back into oven for 5 minutes.
  5. While rice and Indian chicken are cooking prepare the rest of the meal. Add all rhubarb chutney ingredients to a pot on medium heat for 8–10 minutes or until liquid has reduced and onions are soft. Stir regularly
  6. Using a peeler, peel cucumber into long ribbons stopping when you reach the seeds. Add to a bowl with coriander leaves and a drizzle of oil. Thinly slice chicken and return to sauce with any chicken juices, season with salt and pepper.
  7. Spoon ¾ cup of rice onto each plate, a spoonful of Indian chicken and top with cucumber. Serve rhubarb chutney on the side.

Nutritional Information

Energy 2639 kj
631 kcal
Protein 35.6g
Carbohydrate 67.8g
Fat 21.7g