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Ingredients
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2 tablespoons Patak's tikka masala curry paste
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1/4 cup Tamar Valley Greek Style Yoghurt
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4 (810g) chicken thigh cutlets, skin on
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Baby spinach, to serve
Spiced pilau rice
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1 tablespoon vegetable oil
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1 brown onion, halved, thinly sliced
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2 tablespoons Patak's tikka masala curry paste
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1 1/2 cups Basmati rice
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2 1/2 cups chicken stock
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1/4 cup sultanas
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1/4 cup slivered almonds, toasted
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1/4 cup chopped fresh coriander leaves
Method
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1Combine paste and yoghurt in a large glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 1 hour, if time permits.
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2Preheat oven to 180°C/160°C fan-forced. Remove chicken from marinade. Place in a roasting pan. Roast for 40 to 50 minutes or until golden and cooked through.
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3Meanwhile, make spiced pilau rice Heat oil in a heavy-based saucepan over medium heat. Cook onion, stirring, for 8 to 10 minutes or until golden. Add paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until rice is tender. Stir through sultanas, almonds and coriander. Serve chicken with spiced pilau rice and spinach.
Source: taste.com.au
