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Malabar masala spiced chicken with rice
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125g brown basmati rice
200g British chicken mini breast fillets
2 tsp vegetable oil
1 large onion, thinly sliced
2 tbsp flaked almonds
10 fresh curry leaves, or 1 tbsp dried
300ml chicken stock
2 tsp Bart Roasted Malabar Masala
2 tbsp coconut cream
115g pack baby spinach
½ lime, juice
1. Cook the rice in boiling water for 25 minutes, or until tender. Place the chicken fillets between 2 sheets of baking parchment and beat with a rolling pin to flatten. Halve any large pieces.
2. Heat ½ the oil in a frying pan and fry the chicken for 3 minutes on each side, until pale golden, cooked through with no pink meat and the juices run clear. Lift onto a plate. Add the onion to the pan with the remaining oil and fry gently for 5 minutes. Lift out ½ the onion to the plate, add the almonds and curry leaves to the pan and fry for 3-4 minutes, until the onion is deep golden. Slide onto a separate plate.
3. Add the stock, Malabar spice and coconut cream to the pan with a pinch of salt and heat gently for 5 minutes, or until slightly thickened. Stir in the spinach. Once wilted, return the chicken and onion to the pan with a squeeze of lime juice and heat through. Drain the rice and divide between serving plates. Top with the chicken and spinach and serve scattered with the fried onion mixture.
Malabar masala is a mild spice blend that originates from the coastal region of southern India. Combining plenty of different spices including coriander, mustard seeds, fenugreek and curry leaves it makes a warming, aromatic addition to coconut sauces for meat,
fish and veggie recipes.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in March 2022.