- 1:10 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
This warm and flavour-filled Indian twist on roast chicken is all you need to enjoy the perfect night in from the cold.
Ingredients
- 2 tablespoons Patak's tikka masala curry paste
- 1/4 cup Tamar Valley Greek Style Yoghurt
- 4 (810g) chicken thigh cutlets, skin on
- Baby spinach, to serve
Spiced pilau rice
- 1 tablespoon vegetable oil
- 1 brown onion, halved, thinly sliced
- 2 tablespoons Patak's tikka masala curry paste
- 1 1/2 cups Basmati rice
- 2 1/2 cups chicken stock
- 1/4 cup sultanas
- 1/4 cup slivered almonds, toasted
- 1/4 cup chopped fresh coriander leaves
Method
- Step 1Combine paste and yoghurt in a large glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 1 hour, if time permits.
- Step 2Preheat oven to 180°C/160°C fan-forced. Remove chicken from marinade. Place in a roasting pan. Roast for 40 to 50 minutes or until golden and cooked through.
- Step 3Meanwhile, make spiced pilau rice Heat oil in a heavy-based saucepan over medium heat. Cook onion, stirring, for 8 to 10 minutes or until golden. Add paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until rice is tender. Stir through sultanas, almonds and coriander. Serve chicken with spiced pilau rice and spinach.
- Low carb
Nutrition
3300 kj
Energy
39g
Fat Total
10g
Saturated Fat
4g
Fibre
29g
Protein
107mg
Cholesterol
1024.17mg
Sodium
17g
Carbs (sugar)
79g
Carbs (total)
All nutrition values are per serve
Notes
Allow 1 hour refrigeration time.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
