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Prep
5m
Cook
45m
Total
50m
Prep
5m
Cook
45m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 200c.
Step 2
Pour the tin of tomatoes into a large baking dish. Fill up around 1/3 of the tin with water and pour it into the dish.
400 g Tomatoes
150 ml Water
Step 3
Add the chicken stock, garlic, curry paste, ginger, honey, spice blend, tomato puree, butter and double cream into the dish and whisk/mix well.
200 ml Chicken stock
2 tsp Garlic
2 tbsp Curry paste
1 tsp Ginger puree
1 1/2 tbsp Honey
1 tsp Garam masala
1 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Coriander powder
1 pinch Salt
1 tbsp Tomato puree
50 g Salted butter
100 ml Double cream
Step 4
Add the rice, mix again so it’s completely coated then place the chicken thighs on top.
260 g Basmati rice
600 g Chicken thighs
Step 5
Give the chicken thighs a quick brush with the sauce and bake in the oven for 45 minutes.
Step 6
Serve with fresh coriander, sliced spring onions and mango chutney.
Coriander
Spring onions
Mango chutney
For
4
M
I
600
g
Chicken thighs, bone in
260
g
Basmati rice, uncooked
400
g
Tomatoes, tin (you can use cherry or chopped just squish the cherry tomatoes)
150
ml
Water
200
ml
Chicken stock
1 1/2
tbsp
Honey
2
tbsp
Curry paste, mild or medium
1
tsp
Ginger puree
2
tsp
Garlic, chopped
1
tbsp
Tomato puree
50
g
Salted butter, melted
100
ml
Double cream
1
tsp
Garam masala
1
tsp
Cumin
1/2
tsp
Turmeric
1/2
tsp
Coriander powder
1
pinch
Salt
Coriander, to serve
Spring onions, to serve
Mango chutney, to serve
Per Serving
Calories
727kcal
Fat
31g
Saturates
17g
Carbs
75g
Sugar
17g
Protein
37g
Fibre
4g
Sodium
632mg
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H
Hayley D
a month ago
Loved this one so tasty!
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