Indian Spiced Chicken with Raita

21 INGREDIENTS • 21 STEPS • 50MINS

Indian Spiced Chicken with Raita

Recipe

5.0

1 rating

Full of flavor, and a spicy and super juicy chicken!

Full of flavor, and a spicy and super juicy chicken!

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

50MINS

Total Time

$1.97

Cost Per Serving

Ingredients

Servings

2

us / metric

1

3 Tbsp

Cold Coconut Oil

1 Tbsp

Fresh Ginger, minced

2 cloves

Garlic, minced

1/2

Onion, diced

1 Tbsp

1 tsp

Ground Cumin

1 Tbsp

to taste

Ground Coriander

1 tsp

Ground Turmeric

1 tsp

240 mL

Potatoes, diced

1

Green Chili Pepper, sliced

80 g

Eggplants, diced

120 mL

Water

65 g

Cucumbers, diced, peeled

6

Fresh Mint Leaves, minced

140 g

Plain Goat's Milk Yogurt

to taste

to taste

Ground Black Pepper

95 g

Nutrition Per Serving

VIEW ALL

Calories

1027

Fat

44.4 g

Protein

83.1 g

Carbs

70.1 g

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

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 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 (3 Tbsp) in a dutch oven or other large oven-safe pot.

step 3

Mince the Fresh Ginger (1 Tbsp).

step 4

Mince the Garlic (2 cloves).

step 5

Dice the Onion (1/2).

step 6

Add the Curry Powder (1 Tbsp), ginger, Ground Cumin (1 tsp), Ground Turmeric (1 tsp), Garam Masala (1 Tbsp), Ground Coriander (to taste), Mustard Seeds (1 tsp), 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 7 Add the onion and sauté until onion is soft (2-3 minutes).

step 8

Add the chicken.

step 8 Add the chicken.

step 9

Stir it so it is covered in spices and brown it on each side.

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 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 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 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!

step 21 Cut the chicken in half and plate it on a bed of basmatic rice topped with the raita sauce!

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