UCOOK Fiery Chicken Madras Curry and all the extras (Serves 4)
Warm up your evening with UCOOK’s Fiery Chicken Madras Curry. Dive into this a
bold and aromatic dish that brings together the best of comforting spice and
authentic flavour. Tender chicken is simmered in a rich and flavourful Madras sauce,
served with fluffy, delicately spiced rice. A quick homemade naan is perfect for
scooping up that fragrant Madras sauce while a bright and zesty sambal brings
freshness to every bite. A comforting, full-flavoured feast that brings the warmth of
Indian cooking to your kitchen.
Fiery Chicken Madras Curry Serves 4
Fragrant rice
● 2 Onions
● 60 ml your favourite milk indian spices (we love the NOMU Indian Rub)
● 400 ml White Basmati Rice
● 60 g Golden Sultanas
1. Prepare your ingredients by peeling & finely dicing the onions, and rinsing your rice in
water until the water runs clear. Roughly chop the golden sultanas
2. Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot,
fry the diced onion until soft, 5-6 minutes (shifting occasionally).
3. Add the Indian rub and the rinsed rice. Fry until fragrant, 3-4 minutes.
4. Add 800ml of salted water. Cover with the lid and bring to a boil. Reduce the heat
and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat
and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas, and
cover.
OR you can rather use the UCOOK Rice & Lentil Pilaf
Homemade quick naan
● 560ml Self-raising Flour
● 120ml Greek Yoghurt
1. Set aside 2 tbsp of the flour.
2. Place the remaining flour in a bowl with a good pinch of salt. Mix in the yoghurt and
combine into a smooth but sticky ball. Gradually mix in water in 5ml increments until
just combined.
3. Use ½ the reserved flour (i.e. 1 tbsp) to dust a flat, clean surface. Place the dough on
top and knead until smooth. Divide the dough into 8 pieces, cover with cling wrap and
set aside for 10-15 min.
4. Spread the remaining reserved flour across a flat surface. Place the dough balls on
top and use a rolling pin or bottle to shape into rough rectangles, 12-15cm wide.
5. Place a pan over high heat. When hot, fry the flatbreads one at a time until cooked
through and lightly crisped, 2 minutes per side. Smear butter or a drizzle of olive oil
over the flatbread.
Sambal
● 15g Fresh Coriander
● 40ml Lemon Juice
● 200g Cucumber
● 2 large Tomatoes
● Fresh Chillies, optional and to your taste
1. Rinse, pick, and roughly chop the coriander. Finely dice the cucumber and the
tomatoes. De-seed and finely slice the chillies, if using.
2. In a bowl, combine the diced cucumber, the diced tomato, ½ the chopped coriander,
the sliced chillies (to taste), the lemon juice (to taste), seasoning, and a drizzle of
olive oil
