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One-pot red curry chicken and rice



One-pot red curry chicken and rice
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
 
This one-pot red curry recipe is great for beginners.
Ingredients
  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 tablespoons Valcom red curry paste
  • 2 cups jasmine rice
  • 1 brown onion, finely chopped
  • ½ x 440g can pineapple thins, drained, chopped
  • 1 red capsicum, chopped
  • 125g fresh baby corn, diagonally sliced
  • 400ml can coconut milk
  • 1 cup boiling water
  • ⅓ cup frozen peas
  • Fresh coriander leaves, to serve
Instructions
  1. Preheat oven to 200C/180C fan-forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minutes, if time permits.
  2. Place rice in an 8-cup capacity baking dish (see Notes). Top with onion, pineapple, capsicum and corn. Pour over coconut milk and boiling water. In a single layer, arrange chicken on top. Cover tightly with foil. Bake for 10 minutes.
  3. Uncover. Bake for a further 30 to 35 minutes or until chicken is cooked through and rice is tender (see Notes). Remove from oven. Sprinkle with peas. Stand, covered, for 5 minutes or until peas are heated through. Serve topped with coriander.
Notes
Want different flavours? Mix it up with green or yellow curry paste.
Cook's notes

Cooking times can sometimes vary depending on the type of dish used. If you are using a heavy-based, well-insulated dish, it can take a while to heat up and if the dish is too deep it can take longer to cook as the heat isn’t circulating as easily. We used a dish that was approximately 5cm in depth.
Boiling water must be used to help start the cooking process and make sure the foil is tight when covering the dish as you don’t want any steam to escape.



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