Source: Simply Bill by Bill Granger (contains an affiliate link)
Curried Chicken Rice - a simple but tasty dish for any day of the week.
This recipe is another firm family favourite that we have made countless times over the years.
“another firm family favourite”
Ingredients:
1kg (2 lb 4 oz) chicken pieces on the bone, with skin
2 tbsp Indian curry powder
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
300g (10 1/2 oz) basmati rice
750ml (26 fl oz) chicken stock
To serve(optional):
150g (5 1/2 oz) plain yoghurt
Cucumber and lime salad
2 Lebanese cucumbers, chopped
3 spring onions, sliced
a small handful of whole mint leaves
1 tbsp olive oil
juice of 1 lime
a dash of sea salt
Serving: 4
Method:
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Put the chicken in a large bowl, add the curry powder and toss to coat well. Place a heavy-based casserole with a tight-fitting lid over medium heat. Add the oil and chicken pieces and cook until they are sealed and browned all over. Remove the chicken to a plate.
3. Add the onion and the garlic to the casserole and cook until the onion is soft and pale golden. Add the rice, stir to combine and cook for 2 minutes. Put the chicken back into the casserole in a single layer over the rice and carefully pour in the stock.
4. Put on the lid and bake in the oven for 45 minutes or until the rice is tender and has absorbed all the liquid and the chicken is cooked through.
5. Make the simple cucumber and lime salad by tossing together the chopped Lebanese cucumbers, the sliced spring onions and a small handful of whole mint leaves. Dress with 1 tablespoon of olive oil, the juice of a lime and a dash of sea salt.
Serve the curried chicken rice with a dollop of yoghurt and some of the cucumber and lime salad.
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Source: Simply Bill by Bill Granger
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