April 30, 2020

Flat Iron Chicken Curry with Fragrant Basmati Rice

By Tom Gibson
Flat Iron Chicken Curry with Fragrant Basmati Rice

Ingredients: (serves 4)
4 Flat Iron Free Range Chicken 
2 Onions
1 Yellow pepper
300g Basmati rice
1 Cinnamon stick
1 Jar Nonya Secrets Panang Curry
400ml Coconut milk
Coriander and sliced chilli to garnish
A dollop of plain yoghurt
Dice the onion and pepper into large pieces. Put a saucepan on a medium to high heat and add some oil.
Cook the onions and pepper for 2 – 3 minutes. Add the curry paste to the pan and fry for another 2 – 3 minutes and then add the coconut milk. Turn down to a gentle simmer and season with salt and pepper if needed.
Pre heat the oven to 180ºC and roast the Flat Iron Chicken Legs on a tray skin side up for 10-15 minutes. Once cooked dice and add to the saucepan of curry and leave to simmer for another 10 minutes.
In another saucepan add the rice, a good pinch of salt, the cinnamon stick and 600ml of warm water. Bring to the boil then turn down to a simmer and cook on a low heat for 10 minutes, cover with a loose lid. When all the liquid is gone from the rice, turn off the heat and leave covered for 5 minutes until the rice is fluffy.
In a bowl serve the rice, ladle the curry over and garnish with the coriander and chilli and the yoghurt if desired.