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