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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.
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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