Whole curry chicken
2019-04-12
On the mommy-made-it comfort food scale, few things come close to topping a marv...
Baked Chicken & Rice Curry
Prep 15 mins
Cooking 30 mins
Serves 6
Feel like a recipe that is more delicious, but uses less dishes? Made with a shake of our Natural Herbs & Spices Mild Curry spice, this one-pot Baked Chicken & Rice Curry dish is big on taste, packed with veggies and super easy to prepare.
What you will need
- FOR THE CURRY:
- 2 Tbsp olive oil
- 300g / 4 medium leeks, washed thoroughly and sliced
- 4 small chicken breasts, cut into large chunky pieces
- 2 Tbsp Natural Herbs & Spices Mild Curry
- FOR THE SALSA:
- 250g cauliflower, broken up into florets
- 1 small red onion, sliced into petals
- 250g broccoli, broken up into florets
- 1 chilli, finely sliced
- ½ cup frozen peas
- 1 bunch coriander, roughly chopped
- 2 cups basmati rice, rinsed
- 3 Tbsp white wine vinegar
- 875ml vegetable or chicken stock
- Natural Herbs and Spices Salt, to taste
Method
Start off by preheatting the oven to 180˚C.
Then heat the olive oil in a large ovenproof Dutch oven / buffet casserole. Add the leeks and sauté until tender. Remember to place the lid on and allow to steam to speed up the process.
Add the chicken breasts and Natural Herbs & Spices Mild Curry Powder and cook for one minute until the curry powder smells fragrant.
Add the broccoli, cauliflower and peas. Add the rinsed basmati rice and stock and mix everything together briefly.
Bring to a simmer and cover with a lid.
Then place it in the oven and let it bake for 20 minutes until the rice is cooked.
While the curry is baking, combine the red onion, chilli, coriander and vinegar in a small bowl. Mix well and set aside until serving.
When the curry and rice is cooked, fluff it and mix it up with a fork. Taste it to adjust the seasoning.
Serve the baked curry with a generous scoop of the fresh onion salsa and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
