Red Curry Chicken With ‘faux Saffron’ Rice |
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Prep Time: 135 Minutes Cook Time: 0 Minutes |
Ready In: 135 Minutes Servings: 4 |
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An easy spicy dish that the whole family will enjoy. Serve the kids a glass of milk and you enjoy a Viognier. The crisp white will tame the spice and the spicy chicken will bring out the best notes of the wine! Ingredients:
2 tablespoons red curry paste |
2 tablespoons greek yogurt |
2 teaspoons red chili sauce (sriracha) |
4 chicken breasts |
2 teaspoons salt |
1 teaspoon pepper |
1 tablespoon extra virgin olive oil |
2 tablespoons shallots, diced |
2 teaspoons garlic, minced |
2 cups jasmine rice |
2 1/2 cups chicken stock |
1 tablespoon curry powder |
1 tablespoon turmeric |
2 tablespoons salt |
1 tablespoon pepper |
1 tablespoon flat leaf parsley, finely chopped |
2 tablespoons greek yogurt |
1 teaspoon fresh ginger, finely diced |
Directions:
1. Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag. Add chicken breasts. Rub marinade around chicken until thoroughly coated. Refrigerate 2 hours, up to overnight.
2. Preheat oven to 425 degrees. Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
3. For the rice, add olive oil to a large pot over medium heat. Add shallot and garlic; cook until translucent. Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
4. Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 14-17 minutes.
5. For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
6. Add a ladle of rice to a large bowl and top with one chicken breast. Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.
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