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 «iVi }}iÀ Îä}®] wiÞ V ««i` £ Ài` V ] wiÞ V ««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 £ LÕV VÀ>`iÀ] >v wiÞ V ««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)