Prep 25 mins
Cook 30 mins
This dish is fun to make. I cook the meat in a wok and use it topped with a lid in the oven afterwards, but you can also use a casserole dish with a tight fitting lid. For a mildly spiced curry, use Patak's Korma curry paste and for a hotter use Patak's Madras curry paste and a chili if desired. The amounts given serve "two pigs" ore 3 normal eaters. Recipe can easily be adapted for more people. The chicken needs to be marinated for at least 30 minutes but up to 24 hours. Enjoy!
- 2 chicken breasts
- 1 tablespoon curry paste, preferably Korma (or another Indian curry paste, but no Thai paste)
- 1 1⁄2 tablespoons oil for the marinade (I use sunflower oil)
onion and spices and rice
- 1 tablespoon oil
- 1 medium onion, thinnly sliced
- 2 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
- 1⁄2 cinnamon stick, broken into 2 pieces
- 1 red chile, very finely chopped (optional)
- 1 cup basmati rice, washed in several batches of water and drained
- 2 -3 tablespoons raisins, preferably white
- 1 cup canned chopped tomatoes including their juice
- 1 cup water
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 cup cherry tomatoes (do not use more)
- 3 tablespoons desicated unsweetened coconut
- lime wedge
- sour cream (optional)
- Chicken: Halve the chicken breasts lengthwise. Cut the halves into fingerthick pieces.
- Mix oil and curry paste and marinate chicken for at least 30 minutes. It can be marinated up to 24 hours in advance. The longer you marinate it, the better it will taste.
- Heat a nonstick skillet or wok (high heat) and add the chicken pieces but not the marinade left in the dish you marinated the chicken in as you will need it to toss your onions in it. However, most marinade will stick to the chicken which is ok. You don't need to add extra oil, as there should be enough oil in the marinade. Cook the chicken in a single layer without stirring for ca 40seconds on the first side; turn the chicken pieces and cook for only 30seconds on the second side. Transfer the chicken to a clean bowl.
- Preheat oven to 350F/180°C.
- Onion, spices, rice: Toss onions in dish with leftover marinade of the chicken. Heat oil in same skillet/wok you used for chicken. Fry onions on low heat for 4 minutes, stirring frequently. Add garlic, ginger, cinnamon stick and chili if using. Cook for another 2 minutes. Stir in washed and drained rice and cook for 1 minute. Take off heat and add raisins and transfer to a casserole dish with a lid or use a wok or wide pan with lid.
- Flavoured stock: Mix ingredients for flavoured stock and heat it. Check seasoning. When hot mix with rice and cover. Put in preheated oven.
- Cook for 20 minutes, then stir in cooked chicken and cherry tomatoes if using. Cook for another 10 minutes or until rice and chicken are done.
- Serve: Sprinkle each serving with coconut and top with lime wedge. The lime wedge is lovely if pressed over curry! Serve with sour cream aside if desired.
This really was the queen of dinner out of the 4 recipes we ate this one certainly stood out. I made my own curry paste as I didnt have any commercial available. My meat rejecting teenager actually went back for seconds and didnt pick anything out. Im amazed!This is nearly the highest compliment I can think of. This goes into my keeper pile. I gave it a little extra stove time as I found the rice wasnt cooked enough had to add a bit more water but still well worth it.