Red Curry Chicken With ‘faux Saffron’ Rice

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!

• Ready In: 2 hrs 50 mins
• Serves: 4

Ingredients

• Chicken

• 2  tablespoons red curry paste
• 2  tablespoons  Greek yogurt
• 2  teaspoons red chili sauce (sriracha)
• 4  chicken breasts
• 2  teaspoons salt
• 1  teaspoon pepper

• Rice

• 1  tablespoon extra virgin olive oil
• 2  tablespoons shallots, diced
• 2  teaspoons garlic, minced
• 2  cups  jasmine rice
• 2 1⁄2 cups  chicken stock
• 1  tablespoon curry powder
• 1  tablespoon turmeric
• 2  tablespoons salt
• 1  tablespoon pepper

• Garnish

• 1  tablespoon flat leaf parsley, finely chopped
• 2  tablespoons  Greek yogurt
• 1  teaspoon fresh ginger, finely diced

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.