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Serving amount:
  • 2 chicken maryland fillets
  • 1 basmati rice sachet
  • 1 Greek yoghurt tub
  • 1 ATLAS Southern curry paste
  • 1 slivered almond sachet
  • 1 carrot
  • 1 cabbage piece
  • 1 lemon
  • 1 garlic clove*
  • 1 long red chilli
  • 1 dill bunch
  • 1 coriander bunch*

Pantry staples: Salt, cooking oil 

Allergens: Dairy, garlic, nuts (almond)

Specialised equipment: Microplane/zester, lined baking tray, peeler, grater, absorbent paper 

Chef's note: Inspired by chicken chaap, a dish from the Bengal region of Eastern India, this dish contains a range of flavours, colours and textures. We have collaborated with Island Curries, a Tasmanian company, to create the ATLAS Southern Curry Paste which includes a variety of spices such as garam masala, aniseed, cumin seeds and cardamom. Remove the chilli seeds if you want less heat.

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Read the recipe carefully before you begin. Bring a pot of water to the boil. Preheat the oven to 200C fan forced. Wash the vegetables. Peel and grate or cut the carrot into matchstick size pieces. Mince 1 garlic clove* per 2 people. Finely slice the cabbage. Zest and juice the lemon. Thinly slice half of the chilli and dice the remaining. Finely chop 1 teaspoon per person of the coriander* roots and stems. Finely chop 1 tablespoon per person of the dill leaves. Pick some of the coriander leaves and dill leaves. 

2. Make the yoghurt paste 

Mix the yoghurt with the southern curry paste and garlic. 

3. Sear the chicken skin 

Heat a splash of oil in a frying pan over medium-high heat. Add the chicken, skin side down, and place a weight on top, such as a plate, to ensure an even cook. Cook for 5 minutes or until the skin is browned. Reserve the pan with the chicken fat to toast the almonds. 

4. Finish cooking the chicken 

Remove the chicken from the pan and place skin side up on a lined baking tray. Cover the chicken with half of the yoghurt paste and cook in the preheated oven for 15 minutes or until cooked through. Half way through cooking, baste chicken with remaining yoghurt paste. If you like, you can place the chicken under a grill for the last couple of minutes of cooking to crisp up the skin. 

5. Make the Indian slaw

Add 1/4 teaspoon of salt, per person to the cabbage and carrot and toss to coat. Leave sit for 10 minutes. Add the coriander leaves, dill leaves and sliced chilli and lemon juice to taste. 

6. Make the rice 

Meanwhile, wash the rice in cold water until the water runs clear. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. Once cooked, strain through a sieve and return to the saucepan. Stir through the lemon zest, chopped dill, coriander roots and stems and diced chilli. 

7. Toast the almonds 

Heat the reserved frying pan with the chicken fat over medium heat. Add the almonds and toast for 1 minute, stirring often, or until browned. Drain on absorbent paper. 

8. To serve 

Divide the rice and slaw between serving plates. Top with the chicken and sprinkle with the toasted almonds.