Recipe

Spiced Chicken & Raisin Rice [DNU]

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Spiced Chicken & Raisin Rice [DNU]

Chicken breasts rolled in curry spices and roasted.Served with rice, peas and raisins flavoured with turmeric and a dollop of yoghurt scattered with fresh coriander on the side.


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Ingredients to serve 2

  • 2 x chicken breasts
  • 2 tsp x mild curry powder
  • 1 x red onions - peel and slice finely
  • 1 stick x cinnamon
  • 1/2 tsp x turmeric
  • 1 tbsp x seeded raisins
  • 80g x shelled peas
  • 1 tbsp x fresh coriander - chop finely
  • 1/2 cup x jasmine rice
  • 4 tbsp x plain yoghurt
  • vegetable oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x chicken breasts
  • 4 tsp x mild curry powder
  • 2 x red onions - peel and slice finely
  • 2 sticks x cinnamon
  • 1 tsp x turmeric
  • 2 tbsp x seeded raisins
  • 160g x shelled peas
  • 2 tbsp x fresh coriander - chop finely
  • 1 cup x jasmine rice
  • 8 tbsp x plain yoghurt
  • vegetable oil, salt & pepper (from your pantry)

Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the rice, raisins, cinnamon sticks and turmeric. Boil gently for 10 minutes on medium heat. Now add the peas and cook for another 5 minutes. Drain and keep warm in a colander over a saucepan of hot water.

Step 2

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix curry powder, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Place in the hot oil with the onion and cook for about 15 minutes (turning the chicken once) until the chicken is cooked through and the onions are crispy. Stir the onions often.

Step 3

To serve, lay a chicken breast on each plate with a serving on rice on the side. Add a dollop of yoghurt and scatter with crispy onions and coriander.

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