Red Curry Chicken With ‘faux Saffron’ Rice

Total Time
2hrs 50mins
Prep 2 hrs 15 mins
Cook 35 mins

An easy spicy dish that the whole family will enjoy. Serve the kids a glass of milk and you enjoy a Viognier. The crisp white will tame the spice and the spicy chicken will bring out the best notes of the wine!

Ingredients Nutrition

Directions

  1. Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag. Add chicken breasts. Rub marinade around chicken until thoroughly coated. Refrigerate 2 hours, up to overnight.
  2. Preheat oven to 425 degrees. Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
  3. For the rice, add olive oil to a large pot over medium heat. Add shallot and garlic; cook until translucent. Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
  4. Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 14-17 minutes.
  5. For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
  6. Add a ladle of rice to a large bowl and top with one chicken breast. Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.
Most Helpful

This was so amazing. I loved it and so did my family. I will def. be making this again!

nclpalacios October 16, 2011