Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 600grams chicken thigh cutlets
- 1/3 cup tandoori curry paste
- 1tablespoons extra virgin olive oil
- 1 1/2 cups basmati rice
- 1 cup frozen peas
- 1 red onion, thinly sliced
- 1 cup Greek-style yoghurt
- 1/2 cup cashews, toasted, roughly chopped
- 1/4 bunch coriander, sprigs picked
Nutrition per serving
2260kJ / 540Cal
2260 Kilojoules or 540 Calories
26% of daily energy intake*
Protein
39.2grams
Fat
26.5grams
Carbs
33.0grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Want an Indian feast but short on time? This succulent thigh traybake is full of texture (cashews! rice! yoghurt!) and packed with flavour.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Add chicken and paste to a large bowl and mix to combine. Add to a large baking dish and drizzle with oil.
Step 2 of 3
Bake for 30 minutes, or until chicken begins to brown. Remove tray from oven. Place chicken on a plate. Add rice and 3 cups water to pan and mix to combine. Place chicken thighs over top of rice. Cover pan tightly with foil. Bake for 25 minutes, or until rice is cooked.
Step 3 of 3
Remove pan from oven and toss through peas. Return to oven and cook for a further 5 minutes or until peas are cooked. Serve with onion, yoghurt, toasted cashews and fresh coriander sprigs.
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