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 9
Stir it so it is covered in spices and brown it on each side.
step 10
Dice the Potato (1 cup).
step 11
Slice the Green Chili Pepper (1).
step 12
Dice the Eggplant (1 cup).
step 13
Add half of the potato, eggplant, green chili, and Water (1/2 cup). 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 Cucumber (1/2 cup).
step 18
Mince the Fresh Mint Leaves (6).
step 19
To make the raita, stir the Plain Goat's Milk Yogurt (1/2 cup), 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 (1/2 cup) 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!
