Masala spice mix recipe

Featured in this weeks' Original and Inspiration Menus is the Chicken breast in creamy masala sauce on brown basmati rice. For our customers we provide a handy recipe sachet, but if you're wanting to recreate this stunning dish, here's the spice mix recipe!

Serves 4 (enough for 600g chicken breast or tenders):

3 tbsp garam masala
4 tsp sweet paprika
2 tsp turmeric

Combine spices in a container and shake wildly.

Below is the recipe in full, for those of you who missed out.

For the chicken:

2 tbsp rice bran oil
2 cloves garlic, crushed
1 batch of masala spice mix (listed above)
1/4 tsp salt
1/4 tsp pepper
Pinch of chilli flakes (optional)
600g chicken breast, diced (boneless, skinless)

For the rice:

300g brown basmati rice
Pinch of salt

For the curry:

50g butter
1 brown onion, sliced
150g baby spinach, chopped
2 red capsicums, sliced
1 cup cream
4 tbsp tomato paste

 

For the spice paste, combine the oil, crushed garlic, spice mix, salt and pepper in a large bowl to form a paste. Dice the chicken into 3-4 cm pieces, and add to the mix. Stir well to coat all the chicken. Set aside. 

Rinse the rice a couple of times, then place in a pot and cover with water. Place over a high heat, add a generous pinch of salt and bring to the boil. Cook for 25 minutes, until al dente, i.e. cooked, but still firm to the bite. Once cooked, drain well before serving. In the meantime, prepare the rest of the meal. 

To get the curry underway, peel the onion, halve lengthways, then finely slice from top to bottom. Heat a large pot or deep pan to a medium heat and add butter. Once the butter is sizzling (but not burning) add the onion. Cook over a low heat for 10-12 minutes until the onion is golden. Reduce the heat before the onion starts to go brown and crispy.

Add the chicken to the pan with the onion. Cook gently for another 10-12 minutes, turning, to gently sear the chicken all over. Meanwhile, finely chop the spinach and slice the capsicum finely from top to bottom, discarding the core.  

Stir in the cream, tomato paste, capsicum and spinach. Cook gently, stirring, for 2-3 minutes, then remove from the heat and serve.

To serve, heap rice on a plate and spoon chicken curry atop.