16 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
Curried Cod with Geel Rys (Yellow Rice with Raisins)
foodnetwork.com
Chicken Tagine with Preserved Lemon and Olives
venturists.net
Chicken, olive and preserved lemon tagine
womensweeklyfood.com.au
BUTTER CHICKEN
lurpak.com
Chicken, olive and lemon tagine
womensweeklyfood.com.au
Lamb shoulder shawarma and pea pie with sumac butter filo pastry
goodfood.com.au
Persian Style Chicken Curry With Walnuts and Pomegranate
kitchensanctuary.com
Keema meatball curry with buttery herb and almond rice
olivemagazine.com
Chicken and lemon tagine with herby tabbouleh
bbc.co.uk
Palash Mitra's Awesome Mulligatawny Soup Recipe
greatcurryrecipes.net
Chicken tagine with pomegranate tabbouleh
bbc.co.uk
Neven Maguire's Aubergine and Potato Dhansak
rte.ie
Easy Mango Chicken Curry
rockrecipes.com
Mel B’s Caribbean chicken curry
jamieoliver.com
Dal chicken with chilli paneer and naan
bbc.co.uk