MILD CHICKEN CURRY AND RICE
The curry in this recipe is mild enough for the whole family to enjoy. Try with other cuts of chicken including thighs if you prefer.
- 1 Tbsp olive oil
- 8 chicken drumsticks or 2lb/1kgs boneless, skinless chicken things
- 1 onion, peeled & thinly sliced
- 2 Tbsp mild curry powder
- 1 ½ cups basmati rice
- 3 cups chicken stock
- 2 Tbsp roughly chopped fresh cilantro
- plain yogurt or raita, to serve
In a 4 quart pot, heat a tablespoon of olive oil. Add the chicken and cook for approximately 10 minutes until browned. Add the onion and cook for a further 5 minutes until golden. Stir in 2 tablespoons of curry powder until all the chicken is well coated.
Add the rice and chicken stock, mixing well to combine. Bring to a boil, cover, reduce heat and simmer for 15 minutes, stirring occasionally to prevent any ingredients catching on the base of the pan.
Place the lidded pot into your Wonderbag and seal for 4 hours. Stir in the cilantro and season to taste. Serve with plain yogurt or raita to spoon over.