10 recipes
Page 1
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Salmon Kedgeree with Lime and Coriander
nigella.com
Shrimp Wrap with Rice and Salsa
eatsmarter.com
Nadiya Hussain's Ginger Rice with Spiced Chickpeas
thehappyfoodie.co.uk
One Pot Butternut Squash Chicken Curry
thegirlonbloor.com
Yogurt Marinated Chicken Breasts
sweetandsavourypursuits.com
Spicy prawn curry with quick pilau rice
jamieoliver.com
Chicken Tikka Masala
yummly.com
Chicken Curry Naan Bowls
cookingtv-channel.com
Chicken Curry Naan Bowls Recipe by Tasty
tasty.co