FRI­DAY

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

CRISPY SKIN BUT­TER CHICKEN WITH CO­RIAN­DER RICE

“The fam­ily will love a Fri­day night curry” SERVES 4

400g bas­mati rice 8 chicken thighs, bone out, skin on 1 onion, sliced 2 gar­lic cloves, chopped ÈV“ «ˆiVi }ˆ˜}iÀ ­Îä}®] w˜iÞ V…œ««i` £ Ài` V…ˆˆ] w˜iÞ V…œ««i` 2 tsp each smoked pa­prika, curry

powder 1 tsp each ground cumin, ground

turmeric 400g can chopped toma­toes ½ cup (125ml) pure (thin) cream 270ml co­conut cream £ L՘V… VœÀˆ>˜`iÀ] …>v w˜iÞ V…œ««i`]

half leaves picked Thick Greek-style yo­ghurt, pick­led red

onion and pap­padams to serve Cook rice to packet in­struc­tions. Keep warm.

Place chicken, skin side down, in a cold, large fry­pan. Sea­son and place over medium heat. When it starts to sizzle, cook 5-6 min­utes un­til skin is golden. Turn and cook a fur­ther 4-5 min­utes un­til cooked through. Set aside cov­ered in foil.

Drain all but 1 tbs fat from the pan and then re­turn to medium heat. Add onion and cook 3-4 min­utes un­til soft­ened. Add gar­lic and gin­ger and cook for 1-2 min­utes un­til fra­grant. Add spices, toma­toes and 1 cup (250ml) wa­ter and cook for 4-5 min­utes un­til re­duced. Add creams and stir to com­bine.

Re­turn chicken to the pan, skin side up so it doesn’t get cov­ered in the sauce. Cook for 2-3 min­utes to warm through. Com­bine chopped co­rian­der with rice. Serve chicken with co­rian­der rice, ex­tra co­rian­der, yo­ghurt, onion and pap­padams. NUTRI­TION • 25G PRO­TEIN • 15G SAT FAT • 44G CARB

• 4G SUG­ARS • 135MG SODIUM • 545 CAL (2275KJ)

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