Curry Chicken Rice

• 2 pounds, 3-13 ounces, weight Chicken Pieces
• 2 Tablespoons Curry Powder
• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1/2 bunches Coriander Or Cilantro Leaf, Root, Stems And Leaves, Divided
• 1- 1/2 cup Basmati Rice
• 1 whole Carrot, Diced
• 1/2 whole Capsicum Or Bell Pepper, Your Choice Of Colour, Diced
• 1 cup Frozen Peas
• 3 cups Chicken Stock
• 5-13 ounces, weight Natural Yoghurt, To Serve

1. Preheat oven to 200 degrees C or 390 degrees F.
2. 1.
3. Coat chicken with curry powder.
4. 2.
5. Heat oil in pan and cook chicken till brown all over.
6. Remove and set aside.
7. 3.
8. Add onion, garlic and chopped coriander root to the pan and cook till soft and slightly golden.
9. 4.
10. Add rice to the onion and stir to combine.
11. Cook for 2 minutes.
12. 5.
13. Add diced carrot, capsicum, peas and coriander stems.
14. Mix to combine.
15. 6.
16. Transfer to an ovenproof dish (ideally one with a lid).
17. Place chicken on top of the rice and pour over the stock.
18. 7.
19. Put on lid or cover tightly with aluminium foil and bake in the oven for 35 to 45 minutes until the rice is tender and has absorbed all of the liquid.
20. 8.
21. Top with the coriander leaves and serve with the yoghurt.

chicken, curry, olive oil, onion, garlic, bunches coriander, basmati rice, carrot, bell pepper, frozen peas, chicken

Taken from tastykitchen.com/recipes/main-courses/curry-chicken-rice/ (may not work)