BAKED CHICKEN CURRY RICE

PREP TIME 1 HOUR

COOK TIME 50 MINUTES

SERVES 4 - 6 PEOPLE


Ingredients

  • For the Chicken;
  • 2 Medium Chicken Thighs
  • 1 ½ Tsp of Ground Coriander
  • 1 ½ Tsp of Garlic Powder
  • 1 Tsp of Ground Black Pepper
  • 1 ½ Tsp of Smoked Paprika
  • 1 Tsp of Curry Powder
  • 1 Tsp of Dried Thyme
  • 1 ½ Tbsp of Salt
  • 4 Tbsp of Olive Oil
  • For the Rice;
  • 2 Cups of Long Grain Rice
  • 1 Medium Onion (Sliced)
  • 1 Cup of Green Peas
  • 500ml Chicken Broth
  • 1 Tsp of Salt

Directions

  1. Place the chicken thighs in a baking dish, add ground coriander, garlic powder, black pepper, smoked paprika, curry powder, thyme, salt and olive oil.
  2. Rub on the chicken evenly and cover with cling film.
  3. Let sit to marinate for an hour.
  4. Heat olive oil in a pan over medium heat and sear the chicken on both sides for 3 minutes before setting aside.
  5. Pour the rice into the baking dish in which the chicken was marinated.
  6. Add the onion, oil from the seared chicken, salt and stir in.
  7. Add the peas, chicken broth, stir, then top with the pan-seared chicken and cover with aluminium foil.
  8. Bake in pre-heated oven at 175c for 50 minutes.
  9. Baked chicken curry rice ready to serve.

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