Chicken curry and rice

Chicken curry

Baked chicken curry and rice

Ingredients

Whole chicken cut into pieces or pre-cut chicken with skin removed

Marinade:

500g of natural yoghurt
1 tin of chopped tomatoes
2 medium onions chopped
2 tsp of curry powder
1 tsp cumin powder
Squeeze of tomato puree
1 tsp coriander powder
2 tsp honey
2 tsp lea and perrins Worcestershire sauce
½ tsp turmeric
A squeeze of lemon
Optional – 1 chicken stock cube

Rice:

2 cups of rice
4 cups of water
¼ tsp turmeric

Method

Marinate chicken in an ovenproof dish with marinade ingredients and mix well, allow to marinate for 1 hour.

Pre heat oven 250 degrees celsius gas mark 8.

Cover chicken with foil and bake for 30 minutes; take it out of the oven and mix. Reduce the heat to 180 degrees gas mark 4 and cook for another 40 minutes. Check with knife to see if chicken is cooked.

For the rice, soak 2 cups of rice in water and leave for an hour, wash and drain the rice.

Add 4 cups of water to the washed rice along with the turmeric for colour, bring to boil then simmer for 10-15 minutes until cooked. Check if water has absorbed all the rice and it should be fluffy.

Serve the chicken with the rice and some natural yoghurt.

Recipe by
Yvonne D’Silva

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