chicken thigh curry with savory rice

very very cheap and tasty

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Ingredients

Instructions

STEP 1:

chicken thighs

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.

STEP 2:

yogurt

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).

STEP 3:

curry paste
ice
lemon
pepper
salt
tea

3. Add the zest and juice of the lemon, 3 – 4 teaspoons of curry paste and salt and pepper.

STEP 4:

4. place the chicken in a deep dish and put in the oven on a high heat.

STEP 5:

ice
rice

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.

STEP 6:

chicken thighs

*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.

STEP 7:

ice
rice

6. place the rice in a microwavable bowl and cover with chicken stock.

STEP 8:

curry paste

7. Stir in a tablespoon of curry paste.

STEP 9:

8. Place in the microwave for around 10 minutes.

STEP 10:

cumin
ice
oil
onion
pepper
salt

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!)

STEP 11:

ice
rice

10. check your rice when the microwave beeps, it should be just over half cooked. It will be finished off in the oven.

STEP 12:

ice
rice

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)

STEP 13:

ice
rice

12. put the chicken on a seperate plate and place the rice in the deep dish.

STEP 14:

ice
onion
rice

13. mix the onions and cubed corgette into the rice evenly.

STEP 15:

curry paste
ice
rice

14. Stir in a tablespoon of curry paste to more chicken stock and cover the rice with this mixture.

STEP 16:

ice
rice

15. place the chicken back ontop of the rice and return to the oven.

STEP 17:

peas

16. When almoast fully cooked add the peas and remove from oven when defrosted.

STEP 18:

17. Serve and enjoy!