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Chicken Marsala masala with peach-watermelon rind chutney

  • Preparation Time25 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium
1L chicken stock, divided in two parts
45g butter, divided in three parts
1 bay leaf, fresh or dried
350g long grain rice
4 tbsp extra-virgin olive oil, divided
675g chicken breast cutlets, thinly sliced into 1/2-cm strips
Salt and freshly ground black pepper
1 red onion, quartered lengthwise then thinly sliced
4 cloves garlic, grated or thinly sliced
3 portobello mushrooms, thinly sliced
1) Bring 500ml chicken stock, 250ml water, 30g butter and bay leaf to a boil in a medium pot with tight fitting lid. Add rice, stir and cover, reduce heat and cook for 18 minutes.

2) Heat two tablespoons olive oil, two turns of the pan, in a large skillet over medium-high to high heat. Add the chicken, season with salt and pepper and brown six to seven minutes then remove to a plate and add remaining olive oil, turn heat back a bit. When the oil ripples, add red onions, garlic and mushrooms. Cook mushrooms until dark and tender, six to seven minutes, then season with salt and pepper, curry and garam masala.

3) Add the chicken back to the pan. Deglaze the skillet with Marsala then add 500ml chicken stock, reduce heat and simmer a few minutes for flavours to combine.

4) Melt 15g butter in a small pot over medium high heat. Add the peaches to the pan and season with ginger, salt and pepper. Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, coriander and spring onions and turn off heat.

5) Fluff rice with fork. Serve chicken on a bed of rice with chutney on top to garnish. YUM-O!

TIDBIT

Garam Masala is widely available in large supermarkets in the spice section. If your store does not carry it, raid your own spice cabinet to make your own. Mix together a combo of however many of these spices you have on hand: cinnamon, cloves, mace, cardamom, black pepper, cumin, coriander, fennel, nutmeg, chilli powder.

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