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Indian curried chicken and rice
Indian curried chicken and rice
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Crunchy toasted almonds enhance this deliciously spiced curried chicken dish.
Ingredients:
  • 40.00 ml plain Greek-style yoghurt
  • 115.50 gm korma curry paste (see note)
  • 500g chicken thigh fillets, trimmed, chopped
  • 9.20 gm vegetable oil
  • 1 brown onion, halved, cut into thin wedges
  • 2cm piece fresh ginger, finely grated
  • 300.00 gm long-grain white rice
  • 4 cardamom pods, bruised
  • 1 cinnamon stick
  • 678.30 gm chicken style liquid stock
  • Fresh coriander leaves, to serve
  • Toasted flaked almonds, to serve
  • Greek-style yoghurt, extra, to serve
Instructions:
  • In a glass or ceramic bowl, mix yoghurt and half of the curry paste. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes.
  • In a large heavy-based saucepan, heat oil over medium-high heat. Add half of the chicken and cook, stirring, for 3 minutes until browned. Transfer to a bowl and cover to keep warm. Repeat with the remaining chicken.
  • Sauté onion until lightly browned. Stir in garlic, ginger, and the rest of the curry paste and cook until fragrant. Add rice, cardamom, and cinnamon, then mix well. Pour in the stock and bring to a boil.
  • Add the chicken back to the pan and stir to combine. Cover and simmer over low heat for 18 to 20 minutes until the rice is tender and stock is absorbed. Remove from heat. Stir in peas and let it sit for 5 minutes until peas are tender and bright green. Serve in bowls, top with coriander, almonds, and a dollop of yogurt.

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