Curried Chicken Rice a la Bill Granger

Now this is my husband's favourite dish.

I stumbled across it a few years ago when I first discovered Bill Granger's cookbooks. It is very easy to make and simply delicious. Essentially it is a one pot dish, once the prep work is done you just pop it in the oven and about 50 minutes later dinner is served. Chicken with rice, served with a salad. Yum yum yum.

Trust me, this dish is a winner and you simply have to make it.

As always I modified the original recipe slightly... I added peas to the dish since I think peas go really well with rice.

Here is the recipe as per Simply Bill by Bill Granger.

Ingredients:
1kg chicken pieces on the bone, with skin
2 tbsp Indian curry powder
1 tbsp olive oil
1 onion, chopped
2 garlic gloves, crushed
300g basmati rice
750ml chicken stock
1 cup frozen peas

Method:

Preheat oven to 200 degrees C (400 degrees F).
Put the chicken in a large bowl, add the curry powder and toss to coat well.
Place a heavy-based casserole pan with tight fitting lid over medium heat.
Add the oil and chicken pieces and cook until they are sealed and browned all over.
Remove the chicken to a place.
Add the onion and garlic to the casserole and cook until the onion is soft and pale golden.
Add the rice, stir to combine and cook for 2 minutes.Put the chicken back into the casserole in a single layer over the rice and carefully pour in the stock.
Scatter the peas over the chicken.

Put on the lid and bake in the oven for 45 minutes of until the rice is tender and has absorbed all the liquid and the chicken is cooked through.

Serves 4.

The choice is yours, add peas or not, serve with a lovely cucumber salad or some greens.
Go on, rush to the shop and buy the ingredients. You won't be sorry!