Ingredients:
- 2 tbsp vegetable oil
- 6 large chicken thighs, skin on
- 1 large onion, finely sliced
- 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries)
- 350g easy-cook, long grain rice
- 700ml chicken or vegetable stock
- 250g frozen peas
Preparation method:
Heat oven to 200Celsius. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8 to 10 mins until the skin is golden and really crispy. Tip in the onion and continue to cook for about 5 mins until the onion softens.After that sprinkle in the curry powder and cook for a one minute more, then stir in the rice and pour over the stock, then bring the stock to the boil.
Cover the pan and bake for a half an hour until all the liquid has been absorbed and the rice is cooked well. Stir in the peas and leave the rice to stand for a couple of mins before serving.