Indian Chicken Curry and Rice Casserole

This easy chicken curry is baked with rice on top, creating a crispy topping for an Indian dinner with a twist!

Ingredients

1. 1 tbsp olive oil
2. 1kg chicken thigh fillets, cut into 4-5cm pieces
3. 1 diced onion, 2 finely sliced onions
4. 1 clove garlic, crushed
5. ¼ cup (75g) mild korma curry paste
6. 1 x 250g jar Rosella Fruit Chutney
7. 1 cup (250ml) chicken stock
8. ¼ cup (60ml) plain Greek yoghurt
9. 2 x 250g packets microwave basmati rice
10. 75g butter
11. ½ cup (45g) slivered almonds
12. 250g punnet cherry tomatoes, halved
13. 1 Lebanese cucumber, diced
14. ½ small red onion, thinly sliced
15. 2 tbsp lemon juice
16. ½ cup coriander leaves, plus extra for garnish
17. Extra Greek yoghurt and fruit chutney, to serve

Directions

Step 1

Heat oil in a large heavy-based ovenproof pan over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside

Step 2

Add diced onion and garlic to pan. Cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in curry paste

Step 3

Return chicken to pan. Stir in chutney and stock. Bring to the boil. Simmer gently, uncovered, for about 15 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from the heat. Stir in yoghurt

Step 4

Preheat oven to 200°C/180°C (fan-forced)

Step 5

Follow packet directions to heat rice and transfer to a bowl, breaking up the grains

Step 6

Heat butter in a small pan until foamy. Add sliced onions and cook until softened and turning golden. Add almonds and continue to cook until both onions and almonds are golden and toasted. Add ¾ of onion mixture into the rice and mix well. Spoon rice mixture over the curry. Scatter remaining onion and almonds over the top. Bake 10-15 minutes, or until rice is crispy

Step 7

Meanwhile, to make the salad, combine tomatoes, cucumber, red onion, lemon juice and coriander and mix well

Step 8

Serve curry and rice casserole topped with extra yoghurt and fruit chutney. Serve with salad