Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Estimated cost per serve is 4.01 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1.25kilograms Macro free range whole fresh chicken
- 2tablespoons mild curry powder
- 3/4 cup Woolworths basmati rice
- 3 cloves garlic, crushed
- 400mL Macro Organic coconut milk
- 1 small red onion, thinly sliced into rounds
- 120grams Woolworths baby spinach leaves
- 2tablespoons extra virgin olive oil
Description
Enjoy your entire meal from the comfort of one pan, with this simple creamy chicken and rice recipe. Using a whole chicken makes this meal even more affordable.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease a 2.5L baking dish. Place chicken, breast-side down, on a cutting board. Using kitchen scissors, cut up either side of backbone. Turn chicken to face breast side-up. Using scissors, cut between thigh and breast joint to remove each thigh and leg.
Step 2 of 4
Using scissors, cut up breast bone to divide into two portions. Then, cut breast portions in half, leaving top half with wing attached.
Step 3 of 4
cut leg joint to separate leg and thigh pieces to create 8 pieces of chicken in total. Place chicken in prepared dish. Add oil and curry powder, then toss to coat and combine. Roast for 30 minutes or until golden-brown. Transfer chicken to a plate.
Step 4 of 4
Add rice, garlic, coconut milk and 400ml water to dish and stir to combine. Place chicken in dish and bake for a further 30 minutes or until rice is tender, chicken is cooked and liquid is absorbed. Serve topped with onion and spinach.
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