INGREDIENTS
750g chicken thighs, cut in about 3cm chunks
1/2 cup tikka masala paste
2 brown onions, finely sliced
20g butter
1 tbsp vegetable oil
1 1/2 cups basmati rice
2 1/4 cups hot chicken stock
1/4 cup of currants
750g chicken thighs, cut in about 3cm chunks
1/2 cup tikka masala paste
2 brown onions, finely sliced
20g butter
1 tbsp vegetable oil
1 1/2 cups basmati rice
2 1/4 cups hot chicken stock
1/4 cup of currants
2 tbsp flaked toasted almonds
1/4 cup fresh chopped coriander
1/4 cup fresh chopped coriander
METHOD
In a bowl mix together chicken and paste. Refrigerate for at least 3 hours, preferably overnight.
Preheat oven to 180C (160C fan-forced).
Melt butter with oil in a non-stick frypan over low to medium heat, then add onions. Fry off onions until starting to caramelise, about 15 minutes.
In another ovenproof pot (I use a non-stick anodised pot) add chicken. Then spread cooked onions over the top of the chicken.
In a bowl mix together chicken and paste. Refrigerate for at least 3 hours, preferably overnight.
Preheat oven to 180C (160C fan-forced).
Melt butter with oil in a non-stick frypan over low to medium heat, then add onions. Fry off onions until starting to caramelise, about 15 minutes.
In another ovenproof pot (I use a non-stick anodised pot) add chicken. Then spread cooked onions over the top of the chicken.
Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour then stir through currants and almonds. Bake for a further 45 minutes or until rice is tender. Stir through coriander and season with salt and pepper.
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