The Pioneer Woman Tasty Kitchen
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Curry Chicken Rice

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe is one that I have adapted slightly from a Bill Granger recipe. Makes a nice quick and easy curry chicken and rice.

This is a dry curry.

Ingredients

  • 2 pounds, 3-⅓ ounces, weight Chicken Pieces
  • 2 Tablespoons Curry Powder
  • 1 Tablespoon Olive Oil
  • 1 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • ½ bunches Coriander Or Cilantro Leaf, Root, Stems And Leaves, Divided
  • 1-½ cup Basmati Rice
  • 1 whole Carrot, Diced
  • ½ whole Capsicum Or Bell Pepper, Your Choice Of Colour, Diced
  • 1 cup Frozen Peas
  • 3 cups Chicken Stock
  • 5-⅓ ounces, weight Natural Yoghurt, To Serve

Preparation

Preheat oven to 200ºC or 390ºF.

1. Coat chicken with curry powder.
2. Heat oil in pan and cook chicken till brown all over. Remove and set aside.
3. Add onion, garlic and chopped coriander root to the pan and cook till soft and slightly golden.
4. Add rice to the onion and stir to combine. Cook for 2 minutes.
5. Add diced carrot, capsicum, peas and coriander stems. Mix to combine.
6. Transfer to an ovenproof dish (ideally one with a lid). Place chicken on top of the rice and pour over the stock.
7. Put on lid or cover tightly with aluminium foil and bake in the oven for 35 to 45 minutes until the rice is tender and has absorbed all of the liquid.
8. Top with the coriander leaves and serve with the yoghurt.

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Profile photo of minky

minky on 1.11.2012

This recipe exceeded my expectations. It is simple and is one of the best curried chicken and rice dishes I have tasted. My husband said it was as good as a meal served in a restaurant. The rice came out perfect. The only ingredient I didn’t have on hand was the cilantro which I will make a point of getting for next time. A fabulous dish.

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