One Pan Roast Madras Chicken and Pilau Rice
Easy one pan roast whole chicken marinated in a madras yoghurt, and pilau rice cooked in the pan - works perfectly every time!
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Ingredients
- 1 medium chicken approx 1.5kg
- 500 ml natural yoghurt
- 2 tablespoons madras powder
- 400 grams plain white rice
- 2 teaspoons ground turmeric
- 5 cardamom pods
- 800 ml chicken stock
- ½ cucumber
- 20 grams mint leaves
Instructions
- Preheat the oven to 180 degrees celsius.
- Start by preparing your chicken. Place it breast up in a large, deep ovenproof pan. In a bowl, mix together half of the yoghurt and the madras powder. Use a spoon to smooth this over the whole chicken, including any nooks and crannies.
- Either leave to marinate now for up to 12 hours, or put straight in the oven, uncovered, for 50 minutes.
- Next, prepare the liquid for the rice. Bring your chicken stock to a boil then put in a jug. Add the turmeric, cardamom pods and 1/2tsp of salt. Stir well.
- Remove the chicken from the oven. Pour the rice as evenly as you can around the base of the chicken, then pour the stock over that, making sure all of the rice is covered with liquid. Cover the pan with kitchen foil, ensuring it is tight to the pan, and put back in the oven for another 50 minutes.
- To make your raita, slice the cucumber thinly then cut into 1cm chunks. Chop the mint finely. Stir into the remaining yoghurt.
- Remove the chicken from the oven and leave to rest for 10 minutes. Use a large spoon to fluff the rice up. Carve the chicken and serve with the rice and raita. Enjoy!
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