Published Wednesday, 26 November, 2008
1. de-bone the chicken thighs leaving the skin on. I find the easiest way to do this is to use scissors rather than a knife.
2. place in a bowl and add 2 - 4 tablespoons of greek yogurt (depending on how much chicken you have - you want the yogurt to coat the chicken as this is a maranade).
3. Add the zest and juice of the lemon, 3 - 4 teaspoons of curry paste and salt and pepper.
4. place the chicken in a deep dish and put in the oven on a high heat.
5. Whilst the chicken is in the oven you will need to prepare the rice. The rice will need to be added to the chicken when it is about half cooked so you will need to work quickly as the chicken wont take long.
*tip* if you didn't de-bone the chicken thighs as instructed they will take much longer to cook and you will be able to take your time with this part.
6. place the rice in a microwavable bowl and cover with chicken stock.
7. Stir in a tablespoon of curry paste.
8. Place in the microwave for around 10 minutes.
9. slice your onion into thin rings and fry in a pan with a large glug of oil, salt and pepper and loads of cumin seeds until brown (but not burnt!)
10. check your rice when the microwave beeps, it should be just over half cooked. It will be finished off in the oven.
11. remove the chicken from the oven and drain off almoast all the fat (leave a little at the bottom so that the rice doesnt stick)
12. put the chicken on a seperate plate and place the rice in the deep dish.
13. mix the onions and cubed corgette into the rice evenly.
14. Stir in a tablespoon of curry paste to more chicken stock and cover the rice with this mixture.
15. place the chicken back ontop of the rice and return to the oven.
16. When almoast fully cooked add the peas and remove from oven when defrosted.
17. Serve and enjoy!