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    Malabar masala spiced chicken with rice

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.  

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    Cook’s tip
    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.

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