Red Curry Chicken With ‘faux Saffron’ Rice
photo by Jackie_FoodWine
- Ready In:
- 2hrs 50mins
- Ingredients:
- 18
- 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
- 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.
- 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.
- 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.
- 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.
- For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
- 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.
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