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Indian curried chicken with rice
A little preparation required but pays off with a delicious meal in one pot. You can make it with chicken thigh cutlets or chicken breast. Note if using breast meat you don't need 1kg for 4 people, you can use at least 500g or less.
This recipe uses korma curry paste for a spicier version you can use vindaloo - or add a couple of chillies to the mix.
Preheat oven to 220°C. Place chicken and curry paste in a large glass or ceramic bowl. For more intense flavour do this step the day before and leave covered in fridge overnight.
Heat oil in a large frying pan over medium-high heat. Brown chicken in batches if necessary, turning for 4 minutes. Transfer to a plate.
Add onion to pan. Cook stirring for 2 to 3 minutes or until softened. Boil water for the chicken stock if required. Add rice. Stir for 1 to 2 minutes or until rice is coated. Stir in sultanas, apple and tomato. Transfer mixture to a 10-cup capacity, 25cm (base) round ovenproof dish. Arrange chicken over rice, pressing down gently. Pour over stock. Cover tightly with foil (or lid). Bake for 45 to 50 minutes or until rice is tender and chicken cooked through.
Top with coriander. Serve with yoghurt.
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