How to Cook
- Pre-heat oven to 220°C/200°C fan/gas mark 7 (+10 mins). Remove film but leave the chicken Madras and rice in their wooden trays. Unfold the foil and tightly wrap over the top of the rice.
- Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins (if cooking from frozen cook for an extra 10 mins).
- Leave to stand for 2 mins before serving. Make sure it’s piping hot.
This recipe includes some raw ingredients and isn’t suitable for microwaving. The chicken Madras and rice is best cooked fresh but can be frozen at home.
Goes Best With
300g Greek Yoghurt
Small bunch mint, chopped
Small bunch coriander, chopped
½ Lemon, squeezed
1 x pinch ground coriander
1 x pinch ground cumin
1 x pinch amchoor (mango powder)
Sea salt, to taste
Grate & squeeze the cucumber of most of its juice, add to a mixing bowl.
Add the chopped herbs, yoghurt, lemon, spices & salt (don’t worry if you can’t find amchoor, just add a little extra lemon juice). Mix together all ingredients thoroughly, without overworking the yoghurt (this will make it runnier).
Garnish with a little chilli powder & herbs.