Curried chicken casserole

6 servings

Ingredients

Quantity Ingredient
1 kilograms Chicken thigh fillets
1 teaspoon Chilli flakes
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Garam masala
¼ teaspoon Ground cardamom
20 grams Butter
2 tablespoons Plain flour
1½ cup (300g) basmati rice
1 teaspoon Sesame oil
1 medium (150g) onion, chopped
½ cup Roasted unsalted cashews, chopped
½ teaspoon Ground ginger
2 teaspoons Curry powder
2 teaspoons Seeded mustard
1 tablespoon Oil
1 tablespoon Sesame oil
1 cup Chicken stock
¼ cup Dry sherry
2 teaspoons Black mustard seeds
⅓ cup Dried currants
pinch Ground saffron
½ teaspoon Paprika

Directions

SAUCE

SAFFRON RICE

Cut chicken fillets into 4 pieces. Combine chicken with spices in bowl, mix well. Heat oils in large pan, add chicken mixture, cook until browned and tender. Pour sauce over chicken, stir until heated through. Serve with saffron rice.

Sauce: Melt butter in pan, stir in flour, stir over heat until dry and grainy. Remove pan from heat, gradually stir in chicken stock and sherry, stir mixture over heat until sauce boils and thickens.

Saffron Rice: Add rice to pan of boiling water, boil, uncovered, until tender; drain. Heat oil in pan, add onion, cook, stirring, until soft. Add rice and remaining ingredients, stir over heat until rice is heated through.

Posted by : Sue Rykmans. From: Sue Rykmans (Cooking) Submitted By LAWRENCE KELLIE On 01-12-95

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