Indian Spiced Chicken with Raita

Indian Spiced Chicken with Raita

Full of flavor, a bit spicy and super juicy Indian- Style chicken!

Per la ricetta in ITALIANO, clicca QUI!

If you have always loved to roast a whole chicken but because you live and don’t want end up eating chicken for a whole week, have always ended up buying single cuts, well this spring mini chicken, hormone-free of only 800 g is PERFECT for single folks like us.

Mr.Meat is now selling this mini chicken imported from Argentina! This cut is perfect roasted but really it can be used for any type of recipe!

I have cooked mine with lots of Indian spices and chili and to mild up the “hotness” I have paired it with some fresh Raita made with goat milk yogurt. If you are wondering where to buy goat yogurt in Shanghai, I’ve got you covered, add iyoshanghai on WeChat and place an order with Irene!

Ingredients (serves 1 hungry person or 2 ):

  • 1 whole spring chicken (800 g)
  • 1/2 onion
  • 3 tbsp organic cold pressed coconut oil (I used gre3n)
  • 1 cup diced potato
  • 1 cup diced eggplant
  • 1 tbsp curry powder
  • 1 tbsp minced ginger
  • 2 cloves minced garlic
  • 1 tsp cumin powder
  • 1 stp mustard seeds
  • 1 tbsp garam masala
  • salt and pepper
  • 1 green chili, sliced
  • fresh coriander
  • 1 tsp turmeric
  • 1/2 cup of cooked basmati rice

for the raita

  • 1/2 cup diced cucumber (peeled)
  • 1 jar (140 g) of goat yogurt
  • 6-8 fresh mint leaves, minced

Grab the chicken

season it from the inside with salt and pepper

gather all your spices, onion and veggies

In a french oven melt the coconut oil

add the spices and toast them on medium heat for 2 minutes

add the onion and sauté until onion is soft (2-3 minutes)

Add the chicken,

stir it so it is covered in spices and brown it on each side

add half of the potatoes and eggplant, the sliced chili and  1/2 cup of water, cover with a lid and cook on low heat for 25 min, turning the chicken after 15 min. Add the remaining veggies, cook for 5 more minutes

pop the chicken in the oven at 200 C for 10 min or until nice and brown on the outside.

To make the Raita get some goat yogurt, salt and pepper, diced cucumber and fresh mint

Stir all the ingredient together and store in your fridge untl ready to serve!

Cut the chicken in half and plate it on a bed of steamed basmati rice topped with the raita sauce!

If you make this recipe, tag me on IG @the_fit_mediterranean!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.