Bombay Chicken & Rice
Submitted by crip
One-dish curried chicken baked over rice with dried fruit, raisins, and onion. The chicken roasts on top while the rice absorbs all those warm, fragrant juices. Serves 6.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the kind of weeknight dinner that practically makes itself. Curried rice studded with dried fruit and raisins goes into a baking dish, chicken pieces get arranged on top, and everything bakes together under foil until the meat is falling-off-the-bone tender and the rice has soaked up every bit of those spiced, fruity juices.
A quick brush of melted butter, paprika, and curry powder on the chicken adds color and an extra layer of warmth. When you pull off that foil after an hour, the kitchen smells like you’ve been cooking all day.
The sweet pops of dried fruit against the earthy curry and savory chicken make this one surprisingly complex for such a simple technique.
Kitchen Tips
- Use converted (parboiled) rice here, not regular long-grain. It holds up to the long bake time without turning mushy.
- Cover the dish tightly with foil. Any gaps let steam escape and the rice won’t cook evenly.
- Dice the dried fruit small so every forkful of rice has a sweet surprise.
- Check at the 50-minute mark. If the liquid is absorbed but the chicken needs more time, add a splash of water.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Remove excess fat from chicken; season with salt.
Combine rice, fruit, onion, 2 teaspoon of the curry powder, sugar, salt and water in a 12×8×2-inch baking dish ; stir well.
Arrange chicken over rice mixture.
Combine melted butter, paprika and remaining 2 teaspoon curry powder; brush on chicken.
Cover tightly with aluminum foil and bake in 375℉ (190℃) oven 1 hour, or until chicken is tender and most of liquid is absorbed.
Garnish with chopped parsley, if desired.
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