Cooking Instructions
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Step 1
Season the
Whole Chicken (1)
from the inside with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Melt the
Coconut Oil (45 mL)
in a dutch oven or other large oven-safe pot.
Step 3
Mince the
Fresh Ginger (6 g)
.
Step 4
Mince the
Garlic (2 cloves)
.
Step 5
Dice the
Onion (1/2)
.
Step 6
Add the
Curry Powder (6 g)
, ginger,
Ground Cumin (2 g)
,
Ground Turmeric (2 g)
,
Garam Masala (8 g)
,
Ground Coriander (to taste)
,
Mustard Seeds (2 g)
, and minced garlic to the oil and toast them on medium heat for 2 minutes.
Step 7
Add the onion and sauté until onion is soft (2-3 minutes).
Step 9
Stir it so it is covered in spices and brown it on each side.
Step 10
Dice the
Potatoes (240 mL)
.
Step 11
Slice the
Green Chili Pepper (1)
.
Step 12
Dice the
Eggplants (80 g)
.
Step 13
Add half of the potato, eggplant, green chili, and
Water (120 mL)
. Cover with a lid and cook on low heat for 25 min, turning the chicken after 15 min.
Step 14
Preheat oven to 200 degrees C (400 degrees F).
Step 15
Add the remaining veggies to the pot and cook for 5 more minutes.
Step 16
Put the chicken in the oven for 10 minutes or until nice and brown on the outside.
Step 17
Peel and dice the
Cucumbers (65 g)
.
Step 18
Mince the
Fresh Mint Leaves (6)
.
Step 19
To make the raita, stir the
Plain Goat's Milk Yogurt (140 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, cucumber, and fresh mint leaves. Store in your fridge until ready to serve!
Step 20
Cook
Basmati Rice (95 g)
according to package directions.
Step 21
Cut the chicken in half and plate it on a bed of basmatic rice topped with the raita sauce!
