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


  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

5 5

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