1kg chicken pieces on the bone, with skin
2 tbsp Indian curry powder
1 tbsp olive oil
1 onion, chopped
2 garlic gloves, crushed
300g basmati rice
750ml chicken stock
150g plain yoghurt
cucumber and lime salad (recipe below)
Preheat oven to 200 degrees C (400 degrees F).
Put the chicken in a large bowl, add the curry powder and toss to coat well.
Place a heavy-based casserole pan with tight fitting lid over medium heat.
Add the oil and chicken pieces and cook until they are sealed and browned all over.
Remove the chicken to a place.
Add the onion and garlic to the casserole and cook until the onion is soft and pale golden.
Add the rice, stir to combine and cook for 2 minutes.
Put the chicken back into the casserole in a single layer over the rice and carefully pour in the stock.
Put on the lid and bake in the oven for 45 minutes of until the rice is tender and has absorbed all the liquid and the chicken is cooked through.
Serve with yoghurt and cucumber and lime salad.
Cucumber and Lime Salad
Toss together 2 chopped Lebanese cucumbers, 3 sliced spring onions, and a small handful of whole mint leaves. Dress with 1 tbsp of olive oil, the juice of a lime and a dash of sea salt.
Bill Granger, Simply Bill, Page 21.
|Straight out of the oven...|
|Preparing the cucumber and lime salad|
|All on the plate with plain yoghurt|