Baked Curry Rice with Hanging Chicken Skewers

60 mins
Serves 1
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Directions

  1. 1Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. 2Cut the boneless chicken (thighs and breast mixed) into chunks.
  3. 3Drizzle olive oil over the chicken chunks.
  4. 4Add curry powder, salt, black pepper, and turmeric to the chicken.
  5. 5Mix the chicken with the oil and spices until well coated.
  6. 6Cover the marinated chicken and set it aside.
  7. 7Peel and chop one large onion and add it to a baking dish.
  8. 8Peel and grate one large carrot directly into the baking pan with the onion.
  9. 9Measure out two cups of basmati rice and wash it thoroughly.
  10. 10Add the washed rice to the baking pan with the onion and carrot.
  11. 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.
  12. 12Pour 3.5 cups of water into the baking pan.
  13. 13Mix all the ingredients in the baking pan well.
  14. 14Grab wooden skewers and thread approximately seven pieces of marinated chicken onto each skewer.
  15. 15Arrange the six chicken skewers across the baking pan, ensuring they rest on the edges and hang above the rice mixture.
  16. 16Cover the baking dish with a sheet of parchment paper and then cover it with foil.
  17. 17Place the covered baking dish into the preheated oven.
  18. 18Chop cherry tomatoes, three to four cucumbers, one red pepper, and one bunch of parsley.
  19. 19Add fresh squeezed lemon juice, olive oil, salt, and pepper to the chopped salad ingredients.
  20. 20Mix the salad thoroughly.
  21. 21After 30 minutes of baking, remove the foil and parchment paper from the chicken and rice.
  22. 22Broil the chicken and rice for 10 minutes until the chicken is golden.
  23. 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.