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How to make Indian curried chicken and rice

Yield = 4
Prep time: 0:40
Cook time: 0:35
Total time: 1:15

Ingredients

  • 2 tablespoons plain Greek-style yoghurt
  • 1/3 cup korma curry paste (see note)
  • 500g chicken thigh fillets, trimmed, chopped
  • 2 teaspoons vegetable oil
  • 1 brown onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 1/2 cups long-grain white rice
  • 4 cardamom pods, bruised
  • 1 cinnamon stick
  • 2 2/3 cups Massel chicken style liquid stock
  • 1/2 cup frozen peas
  • Fresh coriander leaves, to serve
  • Toasted flaked almonds, to serve
  • Greek-style yoghurt, extra, to serve

Method

  • Step 1 Combine yoghurt and 1/2 the curry paste in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 30 minutes.
  • Step 2 Heat oil in a large heavy-based saucepan over medium-high heat. Add 1/2 the chicken. Cook, stirring, for 3 minutes or until just browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining chicken.
  • Step 3 Add onion to pan. Cook for 5 minutes or until lightly browned. Add garlic, ginger and remaining curry paste. Cook for 1 minute or until fragrant. Add rice, cardamom and cinnamon. Stir to coat. Add stock. Bring to the boil.
  • Step 4 Return chicken to pan, stirring to combine. Cover. Reduce heat to low. Simmer, covered, for 18 to 20 minutes or until rice is tender and stock has been absorbed. Remove from heat. Add peas. Stand, covered, for 5 minutes or until peas are bright green and tender. Spoon into bowls. Sprinkle with coriander and almonds. Serve dolloped with yoghurt.