Easy and cheap to recreate at home, students won’t need to order takeaways ever again!
Total time1 hr
Serves 6
2 tbsp vegetable oil6 large chicken thighs, skin on1 large onion, finely sliced2 tbsp curry powder (hot if you like it spicy, mild for tamer curries)350g easy-cook, long grain rice700ml chicken or vegetable stock250g frozen peas
STEP 1Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8-10 mins until the skin is golden and crispy. Tip in the onion and continue to cook for 5 mins until the onion softens. Sprinkle in the curry powder and cook for a minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.STEP 2Cover the pan and bake for 30 mins until all the liquid has been absorbed and the rice is cooked. Stir in the peas and leave the rice to stand for a few moments before serving.
