Indian Chicken Curry and Rice Casserole

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil1 AU tbsp
• Chicken thigh fillets1 kg
  cut into 4-5cm pieces
• Brown onion3
  Original recipe breakdown · used in multiple steps

  • 1 onion, diced — diced
  • 2 onions, finely sliced — finely sliced
• Garlic cloves1
  crushed
• Korma paste75 g
• Rosella Fruit Chutney250 g + to taste
  Original recipe breakdown · used in multiple steps

  • 1 x 250g jar Rosella Fruit Chutney
  • Extra fruit chutney to serve
• Chicken stock250 ml
• Plain Greek yoghurt60 ml + to taste
  Original recipe breakdown · used in multiple steps

  • ¼ cup (60ml) plain Greek yoghurt
  • Extra Greek yoghurt to serve
• Microwave basmati rice500 g
• Butter75 g
• Flaked almonds45 g
• Cherry tomatoes250 g
  halved
• Lebanese cucumber1
  diced
• Red onion½
  thinly sliced
• Lemon juice2 AU tbsp
• Coriander bunch½ cup
  plus extra for garnish

Method

1. 1

   Brown chicken in olive oil in an ovenproof pan and set aside. Soften the diced onion and garlic for 3–4 minutes, then stir in curry paste. Return chicken with chutney and stock; simmer uncovered for about 15 minutes until cooked and slightly thickened. Take off the heat and stir in yoghurt.

2. 2

   Preheat to 200°C, or 180°C fan forced. Heat microwave rice following its packet. In another pan, soften the sliced onions in butter, then add almonds and cook until golden. Mix three-quarters of this through the rice.

3. 3

   Spread rice over the curry, add the remaining onion and almonds and bake for 10–15 minutes until crisp. Toss tomatoes, cucumber, red onion, lemon juice and coriander for the salad. Serve with extra yoghurt and chutney.