Red Curry Chicken With ‘faux Saffron’ Rice

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons red curry paste
• 2 tablespoons greek yogurt
• 2 teaspoons red chili sauce (sriracha)
• 4 chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons shallots, diced
• 2 teaspoons garlic, minced
• 2 cups jasmine rice
• 2 1/2 cups chicken stock
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 tablespoon flat leaf parsley, finely chopped
• 2 tablespoons greek yogurt
• 1 teaspoon fresh ginger, finely diced

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 for garnish, mix greek yogurt and ginger. salt and pepper, if needed.
• 6 add a ladle of rice to a large bowl and top with one chicken breast. add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.