Indian chicken curry with rice

Name: Indian chicken curry with rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg (6-8 pieces) Chicken thighs without skin; 3 TABLESPOONS Tikka Masala Tandoori Paste; 2 Onion; 2 Tomatoes; 2 TABLESPOONS Oil; 300 g Basmati Rice; 50 g Sultanas; 700 ml Chicken broth; 4 Stem(s) Coriander; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg (6-8 pieces) Chicken thighs without skin
3 TABLESPOONS Tikka Masala Tandoori Paste
2 Onion
2 Tomatoes
2 TABLESPOONS Oil
300 g Basmati Rice
50 g Sultanas
700 ml Chicken broth
4 Stem(s) Coriander
7-10 Tbsp Aluminium foil

Directions

1
Dab chicken dry and mix in a bowl with Tandoori paste. Cover and chill overnight.
2
The next day peel and finely dice the onions. Wash the tomatoes, grate them dry, quarter and seed them. Cut the flesh into cubes of about 1 cm. Heat the oil in a pan, fry the chicken in the oil for about 8 minutes each while turning it, remove.
3
Sauté onion in frying fat for about 3 minutes. Add rice and mix well. Stir in tomatoes and sultanas. Pour rice into a large ovenproof casserole dish (approx. 2.5 litres capacity).
4
Place the chicken on the rice and pour broth over it. Cover the casserole dish with foil and cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 45 minutes. Remove from the oven, cover and leave to rest for approx. 10 minutes.
5
Wash coriander, shake dry and pluck leaves from the stems. Garnish curry with coriander. Natural yoghurt tastes good with it.