Baked Curry Rice with Hanging Chicken Skewers
Directions
- 1Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 2Cut the boneless chicken (thighs and breast mixed) into chunks.
- 3Drizzle olive oil over the chicken chunks.
- 4Add curry powder, salt, black pepper, and turmeric to the chicken.
- 5Mix the chicken with the oil and spices until well coated.
- 6Cover the marinated chicken and set it aside.
- 7Peel and chop one large onion and add it to a baking dish.
- 8Peel and grate one large carrot directly into the baking pan with the onion.
- 9Measure out two cups of basmati rice and wash it thoroughly.
- 10Add the washed rice to the baking pan with the onion and carrot.
- 11Add 1/4 cup of oil, 1.5 tablespoons of curry powder, 2 teaspoons of salt, 1 teaspoon of black pepper, and 2 teaspoons of turmeric to the rice and vegetables.
- 12Pour 3.5 cups of water into the baking pan.
- 13Mix all the ingredients in the baking pan well.
- 14Grab wooden skewers and thread approximately seven pieces of marinated chicken onto each skewer.
- 15Arrange the six chicken skewers across the baking pan, ensuring they rest on the edges and hang above the rice mixture.
- 16Cover the baking dish with a sheet of parchment paper and then cover it with foil.
- 17Place the covered baking dish into the preheated oven.
- 18Chop cherry tomatoes, three to four cucumbers, one red pepper, and one bunch of parsley.
- 19Add fresh squeezed lemon juice, olive oil, salt, and pepper to the chopped salad ingredients.
- 20Mix the salad thoroughly.
- 21After 30 minutes of baking, remove the foil and parchment paper from the chicken and rice.
- 22Broil the chicken and rice for 10 minutes until the chicken is golden.
- 23Serve the baked curry rice with hanging chicken skewers and the freshly prepared salad.
Ingredients
- 2 lbs boneless chicken (thighs/breast), cut in chunks
- 4 tbsp olive oil
- 1 tbsp curry powder
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 2 cups basmati rice
- 1 large onion
- 1 large carrot
- 0.25 cup oil
- 1.5 tbsp curry powder
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp turmeric
- 3.5 cups water
- cherry tomatoes
- 3 cucumbers
- 1 red pepper
- 1 bunch parsley
- 1 lemon juice
- olive oil
- salt
- pepper
Equipment
ovenbaking dishbowlcutting boardknifepeelergratersinkstrainerspoonwooden skewersparchment paperfoil
Tips
- Feel free to use any chicken that you like.
- Dice, slice, or chop the onion as preferred.
- Skewer about seven pieces of chicken per skewer.
- Ensure the skewers hang on the edge of the pan, above the rice.
- Use parchment paper to prevent foil contact with food.
- Serve the rice and skewers with salad and pita or flatbread.
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