This tasty chicken curry is the perfect one-pan dish. It requires very little effort to put together.
Ingredients
- Large knob of butter
- 3 tbsp olive oil
- 8 chicken thighs, with skin
- 1 large onion, thinly sliced
- 1 fat garlic clove, sliced
- 3 tbsp biryani curry paste (we used Patak’s, from major supermarkets)
- 350g basmati rice
- 25g flaked almonds, toasted
- 750ml good-quality vegetable stock
- 130g (½ x 260g pack) mixed sliced runner beans and peas
- Small bunch fresh coriander leaves, roughly chopped
Method
- 1. Preheat the oven to 180°C/fan160°C/ gas 4. Heat the butter and 2 tbsp of the oil in a casserole over a medium-high heat. Add the chicken and brown well all over. Remove from the pan and set aside. Lower the heat, add the onion and garlic and soften for 5 minutes, then stir in the curry paste and cook for a few minutes.
- 2. Add the remaining oil to the casserole, pour in the rice, stir to coat in the oil and spicy onion and cook for a few minutes. Stir in half the almonds and pour over the hot stock. Top with the chicken and cover with foil and a lid. Transfer to the oven to cook for 25 minutes. With 10 minutes to go, fold through the beans and peas, re-cover and return to the oven until the rice is tender and the chicken is cooked through.
- 3. Stir in the coriander and scatter with the remaining almonds to serve.
Nutritional info
Per serving 708kcals, 25.3g fat (5.5g saturated), 42.2g protein, 77g carbs, 4.7g sugar, 1.1g salt
Chef's tip
Adapt this recipe into a baked paella: replace the basmati with paella rice, and the biryani paste with smoked paprika. Add a good handful of crispy, sliced chorizo, and throw in some sliced red and yellow peppers.