Name: Indian curried chicken rice
Prep time: 15 min
Cook time: 63 min
Total time: 78 min
Yield: 1
Cuisine: asian
Ingredients: 1kg chicken thigh cutlets, skin removed; 56.00 gm mild Indian curry paste (see note); 18.40 gm vegetable oil; 1 brown onion, chopped; 250.00 gm white long-grain rice; 56.10 gm sultanas; 1 granny smith apple, cut into 2cm pieces; 1 medium tomato, cut into 1cm pieces; 637.50 gm chicken style liquid stock; Fresh coriander leaves, to serve; Plain natural yoghurt, to serve

Indian curried chicken rice

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Prep Time:
15 minutes

Cook Time:
63 minutes

Total Time:
78 minutes

Try this quick and delicious curried chicken and rice dish for a satisfying meal.

Ingredients:

1kg chicken thigh cutlets, skin removed
56.00 gm mild Indian curry paste (see note)
18.40 gm vegetable oil
1 brown onion, chopped
250.00 gm white long-grain rice
56.10 gm sultanas
1 granny smith apple, cut into 2cm pieces
1 medium tomato, cut into 1cm pieces
637.50 gm chicken style liquid stock
Fresh coriander leaves, to serve
Plain natural yoghurt, to serve

Instructions:

Preheat the oven to 220°C/200°C fan-forced. Coat the chicken with curry paste in a large glass or ceramic bowl.
In a large frying pan over medium-high heat, heat oil. Cook chicken in batches, turning occasionally, for about 4 minutes until beautifully golden. Transfer to a plate.
Sauté onion in a pan until softened. Add rice and stir to coat for 1 to 2 minutes. Mix in sultanas, apple, and tomato. Transfer to a 10-cup ovenproof dish. Arrange chicken on top of rice, press down gently. Pour in stock, cover with foil. Bake for 45 to 50 minutes until rice is tender and chicken is cooked through.
Garnish with fresh coriander and serve alongside creamy yogurt.

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