Indian-style baked chicken with peas and rice

Indian-style baked chicken with peas and rice

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

This is the kind of dish I prepare when our young adult sons have dinner with us. It provides a complete and filling meal, and the quantities are easy to adapt to the number of people you’re cooking for.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1/4 onion, finely chopped
2 teaspoons ginger, grated
1 garlic clove, finely chopped
1/4 small red chilli, seeded and finely sliced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 cardamom pod
4 chicken pieces on the bone, skin removed
1/2 cup basmati rice
1 cup boiling water
salt
1 cup peas, shelled
1 tablespoon sultanas
4 tablespoons natural yoghurt

Method

  1. Preheat the oven to 160°C.
  2. Heat the oil in a non-stick, oven-proof saucepan or casserole dish over a medium heat. Add the onion, ginger and garlic and stir-fry for 2–3 minutes. Stir in the chilli, cumin, coriander, cinnamon, turmeric and cardamom and cook for 1 minute, stirring. Add the chicken pieces, stir well to coat with the spice mixture and cook on a low heat for 10 minutes.
  3. Meanwhile, place the rice and boiling water in a small saucepan. Add a little salt and bring to a slow simmer. Cover the pan and cook for 5 minutes. Tip the rice and cooking water into the chicken and stir in gently. Add the peas, sultanas and yoghurt to the pan and stir well to combine.
  4. Cover the pan with aluminium foil and then a lid, and transfer to the oven. Cook for 15 minutes, or until both the chicken and rice are cooked through.
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Gabriel
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Recipes for a Great life
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