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Mughlai chicken

Name: Mughlai chicken
Cook time: 25 min
Yield: 1
Cuisine: Agra, India

with garlic naan bread and toasted almonds

Ready in around 25 mins

RECIPE FACT:

The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries.

Nutritional Info:

Energy: 4511kj (1079Kcal)
Protein: 43g
Carbohydrate: 88g
Fat: 63g
Contains: Gluten, Milk, Soy, Tree nuts

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c fan bake.
1. TO PREPARE THE VEGETABLES AND CHICKEN:

Trim both ends off the green beans and cut in half. Slice the silverbeet into ½ cm strips discarding the stalks and set aside. Chop the coriander leaves and stalk and keep aside. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel then cut into 4 even pieces.
2. TO PREPARE THE MUGHLAI CURRY:

Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot add the chicken and cook for 1-2 mins. Remove the chilli from the top of the Mughlai paste, slice finely if using some or all of it or discard if not using. Add the Mughlai paste and chilli if using to the chicken and cook for 1-2 mins until fragrant. Add the green beans and pour in the chicken and cream sauce. Once simmering reduce the heat and simmer for 3-4 mins then add the silverbeet and cook until wilted.
3. TO PREPARE THE NAAN BREAD AND RICE:

Line an oven tray with baking paper. Remove the garlic naan from its packaging, place onto the tray and warm in the oven for 3 mins, turn over and bake for a further 3 mins. Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Divide the rice onto plates and serve the Mughlai curry on top. Add a sprinkle of almonds and raisins and finish with chopped coriander. Serve with naan bread on the side.