Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 11

This one-pot chicken and rice dish works wonders! It’s great during the week and I’ve also served it with excellent results when entertaining too – it’s only mildly spiced so tends to suit everyone.

 Preparation time:

 10 minutes

 Cooking time:

 30 minutes

 Serves 4

 4 chicken breasts, skin removed

 2 tbsp mild curry powder

 2 tbsp vegetable oil

 1 onion, peeled and thinly sliced

 2cm (¾in) piece fresh root ginger, peeled and grated

 300g (11oz) basmati rice

 750ml (1¼ pints) chicken stock

 150g (5oz) natural yoghurt

 2 tbsp chopped fresh coriander

 Sea salt and freshly ground black pepper

 To serve

 Diced tomato, red onion, cucumber and parsley salad

Place the chicken and curry powder into a large freezer bag, seal the top and shake to coat evenly. Warm half the vegetable oil in a casserole over a medium heat. Add the chicken and cook for 5 minutes on each side, until golden. Set the chicken aside on a plate.

Add the remaining oil, onion and ginger to the casserole and cook over a medium heat for 5 minutes until just soft and golden. Add the rice and stir well to coat in the oil. Add the stock, increase the heat and bring to the boil.

When boiling, reduce the heat to very low. Return the chicken and any juices to the pan and cover with a tight-fitting lid. Leave to cook for 10 minutes (without peaking!), then remove the casserole from the heat and leave to stand (still without peaking!) for a further 5 minutes, until the liquid has been absorbed, and the chicken is cooked through.

Mix the yoghurt and coriander together and season to taste with salt and pepper. Serve the curry in bowls topped with spoonfuls of the coriander yogurt. I like to serve this with a salad of diced tomato, red onion, cucumber and parsley.