Chicken

Crispy skin butter chicken with coriander rice

Name: Crispy skin butter chicken with coriander rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400g basmati rice; 8 chicken thighs, bone out, skin on; 1 onion, sliced; 2 garlic cloves, chopped; 6cm piece ginger (30g), finely chopped; 1 red chilli, finely chopped; 2 tsp each smoked paprika, curry powder; 1 tsp each ground cumin; ground turmeric; 400g can chopped tomatoes; 1⁄2 cup (125ml) pure (thin) cream; 270ml coconut cream; 1 bunch coriander, half finely chopped, half leaves picked; Thick Greek-style yoghurt, pickled red onion and pappadams to serve

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15m

30m

Crispy skin butter chicken with coriander rice

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 25, 2016

The family will love a Friday night curry.

400g basmati rice
8 chicken thighs, bone out, skin on
1 onion, sliced
2 garlic cloves, chopped
6cm piece ginger (30g), finely chopped
1 red chilli, finely chopped
2 tsp each smoked paprika, curry powder
1 tsp each ground cumin
ground turmeric
400g can chopped tomatoes
1⁄2 cup (125ml) pure (thin) cream
270ml coconut cream
1 bunch coriander, half finely chopped, half leaves picked
Thick Greek-style yoghurt, pickled red onion and pappadams to serve

Method

1.

Cook rice to packet instructions. Keep warm. Place chicken, skin side down, in a cold, large frypan. Season and place over medium heat. When it starts to sizzle, cook 5-6 minutes until skin is golden. Turn and cook a further 4-5 minutes until cooked through. Set aside covered in foil.
2.

Drain all but 1 tbs fat from the pan and then return to medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and ginger and cook for 1-2 minutes until fragrant. Add spices, tomatoes and 1 cup (250ml) water and cook for 4-5 minutes until reduced.
3.

Add creams and stir to combine. Return chicken to the pan, skin side up so it doesn’t get covered in the sauce. Cook for 2-3 minutes to warm through.
4.

Combine chopped coriander with rice. Serve chicken with coriander rice, extra coriander, yoghurt, onion and pappadams.