Curried chicken on basmati rice with vegetables

Name: Curried chicken on basmati rice with vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.25 kg); 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Butter or margarine; 1/2 l Vegetable broth (instant); 500 g Carrots; 375 g Courgette; 2 Onions; 2 Garlic cloves; 1 (approx. 10 g) small piece of fresh ginger; 30 g Apricot Jam; 40 g Almond slivers; 50 g Raisins; 250 g Basmati rice; 1-2 TEASPOONS granulated stock; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.25 kg)
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Butter or margarine
1/2 l Vegetable broth (instant)
500 g Carrots
375 g Courgette
2 Onions
2 Garlic cloves
1 (approx. 10 g) small piece of fresh ginger
30 g Apricot Jam
40 g Almond slivers
50 g Raisins
250 g Basmati rice
1-2 TEASPOONS granulated stock
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash chickens thoroughly inside and out and pat dry. Rub inside with curry, salt and pepper. Tie legs and wings together with kitchen string. Rub chicken with salt on the outside and place it on a fat pan with the breast side down. Cover chicken with 2 tablespoons of fat in flakes. Pour on 1/8 litre stock and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 11/4 hours.
2
In the meantime, clean, peel and cut carrots into pieces. Wash, clean and slice the zucchini. Peel onions and cut into large cubes. Peel garlic and ginger and chop finely separately. Turn the chicken after about 30 minutes and add the remaining stock. Arrange vegetables and onions around the chicken and sprinkle with curry, a little salt and half of the garlic and ginger. Turn the vegetables in the broth from time to time. Mix the remaining garlic, ginger, apricot jam and about 1 tablespoon curry. Spread the chicken with the paste about 30 minutes before the end of the cooking time and sprinkle with 15 g almonds. Wash the raisins and dab dry. Heat the remaining fat in a pot, fry the almonds and raisins in it.
3
Arrange vegetables and onions around the chicken and sprinkle with curry, a little salt and half of the garlic and ginger. Turn the vegetables in the broth from time to time. Mix the remaining garlic, ginger, apricot jam and about 1 tablespoon curry. Spread the chicken with the paste about 30 minutes before the end of the cooking time and sprinkle with 15 g almonds. Wash the raisins and dab dry. Heat the remaining fat in a pot, fry the almonds and raisins in it. Stir in rice and add 1/2 litre water. Add some salt and granulated stock and bring to the boil. Cover and let it swell at low heat for about 15 minutes. Remove from the heat and allow to swell for another 5 minutes. Arrange chicken, vegetables and rice on a large plate and serve garnished with parsley
4
Stir in rice and add 1/2 litre water. Add some salt and granulated stock and bring to the boil. Cover and let it swell at low heat for about 15 minutes. Remove from the heat and allow to swell for another 5 minutes. Arrange chicken, vegetables and rice on a large plate and serve garnished with parsley