This is a Pampered Chef Favourite, it’s such a quick & easy meal & when made in the square baker, deep dish baker (or doubled up to make in the rectangular baker) the chicken comes out beautifully moist without having to do anything to it at all once it’s stuck in the oven
700g skinless, boneless chicken breast fillets
1 tin of full fat coconut milk, (or substitute with a 500g tub of full fat yoghurt or a can of chopped tomatoes for a healthier one!)
½ a 283g Jar of curry paste (pataks tikka masala or balti PASTE)
2 teaspoons cumin seeds
1 teaspoon sunflower oil
1 fresh green chilli
1 red onion, quartered
2.5cm piece fresh root ginger, peeled
1 clove garlic, pressed
4 tablespoons chopped fresh coriander, divided
300g white basmati rice
750 ml boiling water
Sea salt, to taste (optional)
1 tablespoon fresh lemon juice
Preheat oven to 200°C/fan 180°C/Gas 6. Cut chicken into 2-cm pieces on Cutting Board using Utility Knife. Reserve 4 tablespoons of the yogurt; set aside. Place remaining yogurt, the curry paste and chicken in Classic Batter Bowl; mix thoroughly using Small Mix ‘N Scraper®. Set aside.
Put cumin seeds and sunflower oil in (250-ml) Prep Bowl; microwave, uncovered, on HIGH 50–60 seconds or until cumin seeds are lightly browned and aromatic. Cut chilli in half lengthways; remove seeds. Finely chop chilli, onion and ginger (separately) using Food Chopper; add to chicken mixture. Press garlic into batter bowl using Garlic Press; add cumin seeds and 3 tablespoons of the coriander and mix thoroughly using Mix ‘N Scraper®. Spoon chicken mixture into Square Baker and level; bake, uncovered, 30–35 minutes or until chicken is cooked and tender.
Meanwhile, place rice in Strainer; rinse well under cold running water, then drain. Combine rinsed rice, boiling water and salt, if using, in Rice Cooker Plus; stir to mix. Cover with lid; microwave on HIGH 8–9 minutes. Leave to stand 2–3 minutes or until rice is cooked and liquid is absorbed.
To serve, remove baker from oven using Oven Mitts; stir lemon juice and reserved yogurt into curry. Garnish with remaining coriander. Serve curry with cooked rice.
Yield: Serves 6
Per serving: Energy 1805kJ/429kcal; Protein 45.7g; Carbohydrate 27.7g; Sugars 8.2g; Fat 15.8g; Saturated Fat 2.2g; Fibre 0.3g; Salt 2.1g
Cook’s Tip: Begin to cook the rice after the curry has been cooking for about 20–25 minutes, so they finish cooking at the same time and are ready to serve together.