Red Curry Chicken With Faux Saffron Rice
An easy spicy dish that the whole family will enjoy. Serve the kids a glass of milk and you enjoy a viognier. The crisp white will tame the spice and the spicy chicken will bring out the best notes of the wine!!
Steps
Marinade: mix the curry paste , yogurt and sriracha together.
Add to a large plastic bag.
Add chicken breasts.
Rub marinade around chicken until thoroughly coated.
Refrigerate 2 hours , up to overnight.
Preheat oven to 425 degrees.
Remove chicken from plastic bag and place on a cooling rack.
Place the cooling rack on top of a baking sheet.
Sprinkle with salt and pepper and bake for 10-12 minutes , until chicken is fully cooked.
For the rice , add olive oil to a large pot over medium heat.
Add shallot and garlic.
Cook until translucent.
Add rice to the pot and toast in the olive oil until a light brown color develops , about 5 minutes.
Add curry powder , turmeric , salt and pepper.
Toss around to coat rice and toast for about 1 minute.
Add chicken stock and bring to a boil.
Reduce to a simmer , cover and cook 14-17 minutes.
For garnish , mix greek yogurt and ginger.
Salt and pepper , if needed.
Add a ladle of rice to a large bowl and top with one chicken breast.
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Ingredients
red curry paste, greek yogurt, red chili sauce, chicken breasts, salt, pepper, extra virgin olive oil, shallots, garlic, jasmine rice, chicken stock, curry powder, turmeric, flat leaf parsley, fresh ginger