- Serves: 2
- Cook Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 6 skinless chicken thighs
- 1 lemon, juice only
- 4 cloves garlic, blended to a paste
- 3 tbsp mild curry powder
- 200 g jasmine rice
- 400 ml water
- knob of butter
- 1 pinches salt
- 2 tbsp olive oil
- 1 chicken stock cube
- 240 ml boiling water
- 1 onion, sliced
- 1 leek, white part only, sliced
- 1 bunches parsley, roughly chopped
- plain yogurt
- 1/2 cucumber, peeled and sliced
1. Place the chicken thighs in a large non-metallic bowl, squeeze over the lemon juice and season with salt and pepper. Rub the garlic paste and curry powder into the chicken and leave to marinate for at least one hour, or overnight if possible.
2. Rinse and drain the jasmine rice and put into a pot with double the amount of water. Add a small knob of butter and season with a pinch of salt. Cover with a lid and cook on a medium heat for 25-30 minutes, until all of the water is absorbed and the rice is al dente. Remove from the heat and keep warm.
3. Meanwhile, heat the olive oil over a high heat in a wok and fry the chicken thighs for 10 minutes, or until golden brown.
4, Dissolve the chicken stock cube in a jug with the boiling water. Turn down the heat, then pour in enough stock to just cover the chicken.
5. Add the sliced onions and leeks, then leave to simmer for 40 minutes, stirring through the chopped parsley in the last 5 minutes of cooking.
6. To serve, pile the rice onto a serving plate and spoon the curried chicken thighs on the side. Mix the yogurt and sliced cucumber together and serve alongside the rice and chicken.
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