Keyword chicken, chicken and rice, one pan meal, one pan recipe, spicy chicken
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Cost £
Ingredients
1kg chicken thighs , skin on, bone in
2onions
2tbsptikka masala curry paste
1 x 400gtinned plum tomatoes
300gbasmati rice
500gfrozen peas
1 x 400gcoconut milk
Instructions
On a medium-high heat, place a large casserole dish and place in the chicken thighs (seasoned with salt and black pepper). Place skin-side down and cook for approx. 10 mins or until nice and brown. Then turn over and using tongs, remove the skin.Now., place the skin next to the chicken thighs and continue to cook until nice and crispy. Remove and roughly cut them up.
Peel and finely chop the onions and add to the pan - cook until soft and a little golden, then add the curry paste and cook for 10 mins.
Tip in the tomatoes, breaking them up with a spoon, then cook for 5 minutes, until thickened.
Stir in the rice to toast for 1 min or until translucent, then pour in 600 ml water. Give it a stir, turn over the chicken and cover it with a lid. Leave to simmer for 12 mins, or until the rice is cooked, stirring in the peas and most of the coconut milk for the final 2 mins. Remove from the heat when it starts to catch on the edges of the pan. Pour in the rest of the remaining coconut milk.Serve by sprinkling over the crispy chicken skin.