Chicken Curry and Rice {Dump & Bake}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Diced chicken breasts
- 4 tbsp Tikka curry paste
- 300 g Basmati rice (Rinsed and drained)
- 400 g Tinned chopped tomatoes
- 600 ml Hot chicken stock
- 2 Peppers (Diced)
- 1 Red onion (Cut into wedges)
- 100 ml Double cream (AKA heavy cream)
- 200 g Yoghurt
- 4 tsp Mint sauce
- 2 tbsp Water
- 1/2 tsp Salt
- 15 g coriander leaves (chopped)
Method
- Preheat the oven to 180β fan/350F, 200β/400F or Gas Mark 6.
- Mix all of the ingredients together in a baking dish, season with some salt and pepper, then cover with foil and bake for 30 minutes. You want the rice to be submerged in the stock so add a splash more if needed.
- Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked through and the chicken hot throughout. (If, when youβre stirring the rice, it looks a little dry and you think it could do with a splash more stock, add some in and stir it in well.) Stir in the double cream.
- Stir the raita ingredients together and serve with the rice traybake with some coriander scattered over the top.