Chicken Rice Bake with Curry Yogurt Marinade
Equipment
Ingredients
Rice Bake
rice
200 g
peas
150 g
carrots (finely_chopped)
150 g
onion
150 g
chicken stock
400 ml
olive oil
1 tbsp
garlic paste
1 tbsp
turmeric
1 tsp
cumin
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Chicken Marinade
chicken breast
250 g
chicken thighs (skinless)
250 g
Greek yoghurt (0%)
100 g
curry paste
1 tbsp
paprika
1 tsp
cumin
1 tsp
salt
0.5 tsp
black pepper
0.5 tsp
Side Salad
tomatoes
100 g
red onion
50 g
coriander
1 bunch
lime
1 piece
salt
0.25 tsp
Instructions
Prepare rice base
Mix all rice ingredients in a large oven dish.
Marinate chicken
Chop chicken and mix with yoghurt, curry paste and spices.
Assemble bake
Place chicken on top of the rice with skewers.
Bake covered
Cover and cook at 180°C for 45 minutes.
Finish uncovered
Remove cover and cook for another 5–10 minutes.
Prepare salad
Mix salad ingredients and serve on the side.
Original recipe
Storage
Store rice and chicken together; salad separate
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