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Roast Poussin with Tomato Chutney and Raisin Pilau
Marinated roast poussin served with a spiced raisin rice pilau and a savory, thick tomato chutney.
Indian
Dinner
Spicy
Rice
Poussin
Chutney
Estimated Nutrition
Calories
746.1
kcal / serving
2984.4 kcal total
Carbs
75.6
g
per serving
302.4 g total
Fat
27.7
g
per serving
110.8 g total
Protein
48.8
g
per serving
195.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Tomato Purée
Dairy
300
ml
Plain Yoghurt
set
Fruits
100
g
Raisins
GrainsCereals
400
g
Basmati Rice
Liquids
600
ml
Water
Meat
4
piece
Poussin
NutsSeeds
4
piece
Garlic
cloves, peeled, chopped
1
bunch
Coriander
leaves only
1
tsp
Coriander Seeds
1
tsp
Cumin Seeds
6
piece
Green Cardamom Pods
lightly crushed
1
stick
Cinnamon
3
piece
Garlic
cloves, peeled, crushed to paste
1
tsp
Ground Turmeric
1
tsp
Garam Masala
1
tsp
Chilli Powder
OilsFats
2
tbsp
Vegetable Oil
for the pilau
3
tbsp
Vegetable Oil
for the chutney
Vegetables
4
cm
Ginger
peeled, chopped
1
handful
Spinach Leaves
1
piece
Onion
peeled, finely chopped
4
cm
Ginger
peeled, blended to a paste
500
g
Tomatoes
ripe, chopped
Method
1
Blend all poussin ingredients except the meat into a smooth purée.
2
Cover the poussin with the purée and marinate for one hour.
3
Preheat the oven to 220°C.
4
Place poussin on a wire rack in a roasting tray and roast for 7 minutes.
5
Reduce heat to 200°C and roast for 20 minutes until juices run clear.
6
Fry coriander, cumin, cardamom, and cinnamon in oil for 3 minutes.
7
Add rice and raisins and fry until rice is translucent.
8
Add 600ml water, cover with parchment, and simmer until water is absorbed.
9
Fry onions in oil for 7 minutes until softened.
10
Stir in ginger and garlic pastes and cook for 3 minutes.
11
Add spices and tomato purée and cook for 3 minutes.
12
Simmer chopped tomatoes until the sauce is thick.
13
Serve poussin with a portion of pilau and tomato chutney.