Ingredients
Method
- 3 T ghee
- 1 T Woolworths vindaloo curry paste
- 2 T Woolworths breyani spice
- 900 g free-range chicken portions
- Woolworths curry leaves, a handful
- 3 x 250 g sachets Woolworths Heat and Eat breyani rice
- 1 T fresh turmeric, grated
- 1 T garlic, crushed
- 1 T fresh ginger, grated
- 1 T chilli, crushed
- 2 T Woolworths breyani spice
- saffron, a pinch
- red onion, sliced, for serving
- coriander, for serving
Method
Ingredients
1. Preheat the oven to 200°C. Melt 2 T ghee and stir in the curry paste. Pour over the chicken and toss to coat. Arrange in a baking dish with a few curry leaves and roast for 40 minutes, or until cooked through.
2. Heat the remaining ghee over a medium heat on a separate pan. Add the turmeric, garlic, ginger, chilli, breyani spice and saffron. Fry until fragrant. Add the rice and fry for 10 minutes.
3. Serve with the chicken, red onions and coriander. Pour over the chicken pan juices.
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