Low & Slow Madras-Style Chicken Curry
with Carrot Couscous & Pickled Onion Salad- Milk
- Gluten(Wheat)
Spice up your dinner game with this slow-cooker masterpiece! Tender, aromatic chicken is paired with fluffy carrot-studded couscous and a tangy pickled onion and radish salad for a burst of flavour in every bite. It’s melt-in-your-mouth comfort with a vibrant twist! *This recipe is under 650kcal per serving.*
Ingredients
3 clove
garlic
1
radish
1 packet
Baby Leaves
½
Onion
1 packet
chicken drumsticks
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 packet
Apricot Sauce
1
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¾ cup
water (for the sauce)
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
¾ cup
water (for the couscous)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice radish. Roughly chop baby spinach leaves. • Thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken drumsticks, turning, until browned on all sides, 3-4 minutes. • Add Mumbai spice blend, tomato paste and half the garlic and cook until fragrant, 1 minute. • Transfer chicken (including pan juices!), the water (for the sauce), brown sugar, butter and apricot sauce to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes.
• When the slow cooker has 10 minutes remaining, grate carrot. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and remaining garlic, and cook, stirring, until softened, 2-3 minutes. Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Drain pickled onion, reserving a splash of pickling liquid. • In a large bowl, combine pickled onion, radish, baby spinach leaves, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Divide carrot couscous between bowls. • Top with Indian slow cooked Madras-style chicken and pickled onion salad. Enjoy!
