Curry baked chicken with vegetable curry & green pea rice
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 20-30 minutes until almost cooked
  • 3 with leftover vegetable curry)
  • 3 boneless skinless chicken breasts
  • 3 tbsp
  • 1 tbsp mango chutney
  • 1.5 tbsp curry paste
  • 3 tbsp sunflower oil
  • 2 onions
  • 2 fat garlic cloves
  • 1 hot red chilli
  • 3 tbsp curry paste
  • 2 tbsp tomato puree
  • 2 medium potatoes
  • 6-10 mushrooms
  • 6 baby red peppers
  • 250 ml coconut cream
  • 1 tsp chicken stock powder
  • 3 heaped tbsp
  • red lentils
  • 3-4 cauliflower florets
  • 3-4 broccoli florets
  • 1 large ripe tomato
  • 1 cup
  • sea salt
  • 1. In the morning, mix together the yoghurt, chutney and curry paste in a large bowl.
  • 3. Add the chicken to the marinade and mix gently to ensure every little bit of chicken is covered in marinade.
  • 4. To make the vegetable curry (which I recommend should also be done in the morning), heat the oil in a large, deep saucepan.
  • 5. Add the onion
  • 10-15 minutes until golden brown, but not
  • 7. Next add the curry paste and tomato puree and stir well to combine with the rest of the ingredients.
  • 8. Add the potato
  • 9. Add the coconut cream, stock powder and water and stir gently to combine.
  • 10. Stir in the red lentils and let everything simmer gently
  • 14. Put the dry rice into a seive and run it under a hot tap until the water runs clear.
  • 7-9 minutes 2 minutes before the rice is due to be ready, add the defrosted peas.
  • 15. As the rice is cooking, the vegetable curry should have come up to temperature.

Instructions

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