Frying Pan Chicken Curry and Rice

This is such a tasty dinner and only needs a simple green salad or steamed greens.
I usually sprinkle some roasted cashew nuts over just before serving.
Use whatever cut of chicken you prefer. I like chicken with bone and skin intact but it is up to you.
I make this in my 28cm cast iron frying pan.  I have a lid that fits snugly and it is such an easy dinner.  I make my own curry powder blend that has fennel and other aromatics but you can use your favourite bought brand.

 

Ingredients

• 6 chicken thigh cutlets
• 2 tablespoons curry powder
• 1 large onion, finely sliced
• 2 tablespoons olive oil
• 25g (1 oz is close enough) butter
• 1 cup (200g/6.88oz) Basmati rice
• 1 clove garlic, crushed and chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 3 dried red chillies (optional)
• 1 cup chicken stock
• 1/2 cup (125ml/4.22 fluid oz) coconut milk. (I freeze cubes to use for this and other dishes)
• 1 stem (about 10 leaves) curry leaves, dried or heated in a small frying pan until crisp (you can buy these in Asian food stores)

Method

Arrange the chicken pieces skin side up and rub with the curry powder.
Heat the oil and butter in a large frying pan over a medium heat and quickly fry the onion until tender and coloured.  Set the onion aside.
Return the pan to the heat and brown the chicken well, turning at times, until almost cooked.  Remove the chicken from the pan and add the rice and spices (drain off excess fat if necessary and wipe out pan if the pan is too brown).  Stir to coat the grains.
Position the chicken, onion and garlic on top of the rice along with the curry leaves if using.
Season generously with salt.
Pour over the chicken stock and coconut milk.
Cover with a tight fitting lid and cook over a low heat for 25 minutes until the rice is tender and the liquid absorbed.  Leave to sit covered for 5 minutes before serving.
Garnish with coriander leaves and serve with a simple green salad or steamed greens.