Cooking Instructions
1.
Season the
Whole Chicken (1)
from the inside with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
2.
Melt the
Coconut Oil (3 Tbsp)
in a dutch oven or other large oven-safe pot.
3.
Mince the
Fresh Ginger (1 Tbsp)
.
4.
Mince the
Garlic (2 cloves)
.
5.
Dice the
Onion (1/2)
.
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.
7.
Add the onion and sauté until onion is soft (2-3 minutes).
9.
Stir it so it is covered in spices and brown it on each side.
10.
Dice the
Potatoes (1 cup)
.
11.
Slice the
Green Chili Pepper (1)
.
12.
Dice the
Eggplants (1 cup)
.
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.
14.
Preheat oven to 200 degrees C (400 degrees F).
15.
Add the remaining veggies to the pot and cook for 5 more minutes.
16.
Put the chicken in the oven for 10 minutes or until nice and brown on the outside.
17.
Peel and dice the
Cucumbers (1/2 cup)
.
18.
Mince the
Fresh Mint Leaves (6)
.
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!
20.
Cook
Basmati Rice (1/2 cup)
according to package directions.
21.
Cut the chicken in half and plate it on a bed of basmatic rice topped with the raita sauce!
