Baked Chicken Curry Rice
Baked curry-spiced rice with chicken top
Equipment
- Ceramic Bowl
- Frying Pan
- Tin Foil
- Wooden Spatula
Ingredients
- For the Chicken;
- 2 Medium Chicken Thighs
- 1½ tsp Ground Coriander
- 1½ tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 1½ tsp Smoked Paprika
- 1 tsp Curry Powder
- 1 tsp Dried Thyme
- 1½ tbsp Salt
- 4 tbsp Olive Oil
- For the Rice;
- 2 cup Long Grain Rice
- 1 Medium Onion (Sliced)
- 1 cup Green Peas
- 500 ml Chicken Broth
- 1 tsp Salt
Instructions
- Place the chicken thighs in a baking dish, add ground coriander, garlic powder, black pepper, smoked paprika, curry powder, thyme, salt and olive oil.
- Rub on the chicken evenly and cover with cling film.
- Let sit to marinate for an hour.
- Heat olive oil in a pan over medium heat and sear the chicken on both sides for 3 minutes before setting aside.
- Pour the rice into the baking dish in which the chicken was marinated.
- Add the onion, oil from the seared chicken, salt and stir in.
- Add the peas, chicken broth, stir, then top with the pan-seared chicken and cover with aluminium foil.
- Bake in pre-heated oven at 175c for 50 minutes.
- Baked chicken curry rice ready to serve.