Description
A delicious baked dish combining chicken, rice, and aromatic tikka curry flavors.
Ingredients
Scale
- 400 g Diced chicken breasts
- 4 tbsp Tikka curry paste
- 300 g Basmati rice (Rinsed and drained)
- 400 g Tinned chopped tomatoes
- 600 ml Hot chicken stock
- 2 Peppers (Diced)
- 1 Red onion (Cut into wedges)
- 100 ml Double cream (AKA heavy cream)
- 200 g Yoghurt
- 4 tsp Mint sauce
- 2 tbsp Water
- 1/2 tsp Salt
- 15 g coriander leaves (chopped)
Instructions
- Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
- Mix all of the ingredients together in a baking dish, season with some salt and pepper, then cover with foil and bake for 30 minutes. You want the rice to be submerged in the stock so add a splash more if needed.
- Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked through and the chicken hot throughout. (If, when you’re stirring the rice, it looks a little dry and you think it could do with a splash more stock, add some in and stir it in well.)
- Stir in the double cream.
- Stir the raita ingredients together and serve with the rice traybake with some coriander scattered over the top.
Notes
- This dish pairs well with naan bread or a side salad.
- Adjust the spice level by varying the amount of tikka curry paste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 100 mg