Curry chicken with almond rice

Name: Curry chicken with almond rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1 chicken ready to roast (1.2-1.4 kg); 7-10 Tbsp curry, salt, pepper; 2 TABLESPOONS butter/margarine; 500 g Carrots; 2 (approx. 400 g) Courgette; 2 medium-sized onions; 1-2 Garlic cloves; 1 (approx. 10 g) St. Ginger; 3/8 l Chicken broth (instant); 2-3 TABLESPOONS Raisins; 2 TABLESPOONS Almond slivers; 250 g Basmati Rice; 1 TABLESPOON Apricot Jam

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

1 chicken ready to roast (1.2-1.4 kg)
7-10 Tbsp curry, salt, pepper
2 TABLESPOONS butter/margarine
500 g Carrots
2 (approx. 400 g) Courgette
2 medium-sized onions
1-2 Garlic cloves
1 (approx. 10 g) St. Ginger
3/8 l Chicken broth (instant)
2-3 TABLESPOONS Raisins
2 TABLESPOONS Almond slivers
250 g Basmati Rice
1 TABLESPOON Apricot Jam

Directions

1
Chicken wash. Rub the inside with curry, salt and pepper, the outside with salt only. Place on the fat pan
2
Spread 1 tablespoon of fat in flakes on the breast. Pour on 100 ml water. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1/4 hours
3
Clean, wash and cut the vegetables into pieces. Peel and chop onions, garlic and ginger. After about 40 minutes add vegetables, onions and broth to the chicken. Season with curry, salt, half garlic and half ginger
4
Wash the raisins. Heat 1 tablespoon of fat. Fry the raisins and 1 tbsp. almonds. Steam rice and season. Add 1/2 l water, cook for about 20 minutes
5
Mix the rest of the garlic and ginger, 1 tablespoon curry and jam. After about 1 hour spread on the chicken. Sprinkle with 1 tbsp. almonds. Arrange everything