A couple of weeks ago, Kayli posted information about the “What’s Cooking SA” Recipe Challenge by Mrs H.S Ball’s Chutney. You’ve still got 2 days to enter their competition and win a return flight to anywhere within South Africa for a reunion with family and friends or just to explore our beautiful country.
The recipe below was submitted by a fan of Mrs H.s. Ball’s Chutney and is in the running to win the above mentioned prize. If you think you’ve got a better recipe, get cooking and submit your recipe to their Facebook Page.
- 300g basmati rice
- 1kg chicken pieces
- 2 medium onions sliced finely
- 2 tablespoons garam masala
- 1 tablespoon minced garlic
- 6-8cm piece ginger grated finely
- 3 tablespoons red chili powder
- 1 tablespoon coriander powder
- 2 teaspoons Turmeric
- 5 tbsp Mrs Ball’s Chutney (original recipe )
- 1 bay leaf
- 2 tomatoes diced
- 1 small tub plain yogurt
- 125ml milk
- 2 tablespoons butter
- oil for frying
- handful of chopped mint
- Wash the rice as per pack instructions (usually until water runs clear)
- Boil rice in water with the bay leaf until 1/2 cooked, drain and set aside.
- In a pan with some oil add the onions and cook for a minute or so. Add the garlic, ginger, garam masala powder, chili powder, coriander powder and turmeric. Stir to combine (it will seem dry but bear with it) for about 1 minutes. Add the tomatoes and combine well, covering the tomatoes with the mixture and stir for 2-3 minutes
- Add the chicken pieces, yogurt and milk and allow to simmer for about 15 minutes on a low to medium heat until the chicken is almost cooked through, then add 5 tbsp Mrs Ball’s Chutney (original recipe ) and let it mix with the mixture.
- Add the rice, mix it all together, then place a lid or cover with tin foil and allow to cook on a low heat for a further 10-15 minutes.
- The rice should be cooked through and the chicken tender.
- To make it real special, fry off some more sliced onions in butter until soft and golden, sprinkle with chopped mint leaves and mix it with Mrs Ball’s Chutney in at the end .