Recipe - Curry Chicken and Rice (One Pan)

Ingredients

• 1 1/2 cups Basmati rice
• 4 chicken Maryland
• Salt

To marinade chicken

• 3 tbsp Lemon (juice)
• 1/2 tsp salt
• 1/2 tsp of curry powder
• 1/4 tsp garam masala

Recipe base

• 1 large or 2 small red onions
• 2 cloves garlic
• Ginger (half the garlic qty)

Additional ingredients

• 1/4 tsp garam masala
• 1/2 tsp curry powder
• 1/2 tsp cumin seeds.
• 1/4 tsp mace (if substituting with nutmeg use half the amount)
• 1 star anise
• 1/2 tsp cayenne pepper
• 1 400g tin crushed tomatoes
• 6 tbsp coriander

Method

1. In a bowl add lemon juice and 1/2 tsp salt. Add chicken, coat in lemon, sprinkle 1/2 tsp of curry powder and 1/4 tsp garam masala and set aside.
2. In a food processor add onion, garlic, ginger and process. Set aside.
3. Heat oil in a heavy bottom pan to high, add chicken skin side down. Reserve remaining lemon juice. Sear chicken for 3 mins each side or until skin is crisp. Remove chicken.
4. In same pot in the remaining oil add onion mixture and saute until onions are soft and only just starting to chance colour.
5. Now add remaining 1/4 tsp garam masala, 1/2 tsp curry powder, cumin seeds and cook for 30 seconds. Then add mace (if substituting with nutmeg use half the amount), star anise, cayenne and 1/2 tsp salt, reserved lemon juice and grated tomatoes. Cook until tomatoes are soft, cooked and oil starts to show on edges (about 4 minutes)
6. Add in rice and cups of water with half the chopped coriander (3 tbsp) and mix well
7. Return chicken to top of rice, and bring to boil. Cover with tight lid and cook through slowly lowering heat bit by bit (absorption method)
8. When cooked, remove chicken, stir through remaining coriander, return chicken to pan and serve

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Simply combine avocado, feta, mint, lemon juice, olive oil and salt and pepper. Serve on bread of your choice (I used charcoal sourdough).