One Pan Madras Curry Chicken
GoodFood inspired this recipe for us and we have since added it into our regular rotation. It is hearty, simple to make and full of flavour. One of those evening dinners that fill your home with warm and comforting ‘home cooked goodness’ smells.
4 Chicken breasts
2 Garlic cloves (minced)
1 Bunch of mint (washed and chopped)
1 cups Spiralized carrots
1 cup Spiralized beets
1 can Chickpeas (drained and rinsed)
1/2 cup plain Greek yogurt
3-4 TBSP Madras masala spice mix
2 Cups cooked brown rice or quinoa (optional)
Preheat the oven to 450°F.
On a lined sheet pan, toss the spiralized vegetables, chickpeas and ⅔ of the garlic with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer.
Pat the chicken dry with paper towel and season with the remaining spice blend and S&P; nestle the chicken between the vegetables on the sheet pan. Roast, 20 to 25 minutes, until the chicken is golden brown and cooked through.
While the chicken cooks, grate the cucumber. Pick the mint leaves off the stems; finely chop the leaves. In a medium bowl, combine the yogurt, cucumber, ½ the mint and as much of the remaining garlic as you’d like; season generously with S&P to taste.
Divide the chicken, rice, vegetables and chickpeas between your plates. Garnish with the remaining mint and serve with the raita on the side.
1 Serving: 1 chicken breast the size of your palm. 1/2 cup rice or quinoa, 1/2 cup vegetable blend and dollop of raita (yogurt).