This tasty rice dish is full of flavour but be prepared for some spicy heat courtesy of the scotch bonnet pepper...
Prep time: 25 minutes
Cook time: 1 hour – 1 hour 5 minutes
For the curry:
8 skinless boneless chicken thighs, cut into large pieces
Salt and pepper
3 tbsp Flora Cuisine
1 large onion, slices
3 tbsp tomato puree
1 chicken stock cube
400g basmati rice, rinsed to remove starch
1 red pepper, sliced
1 yellow pepper, sliced
100g okra, halved
1 bunch of coriander, roughly chopped
For the ginger and chilli base:
2 garlic cloves, peeled
400g can plum tomatoes
3cm piece fresh root ginger, peeled
600ml boiling water
1 Scotch bonnet chilli deseeded
Season chicken with salt and pepper. Heat 2 tbsp Flora Cuisine in a large, deep frying pan over a high heat. Add in chicken and fry for 5 minutes until lightly browned on all sides. Lift the chicken pieces out of the pan onto a plate.
Add remaining Flora Cuisine to the frying pan and heat through. Fry the onion slices, stirring, until softened but without browning.
Meanwhile, make the ginger and chilli base. In a food processor, blend together the garlic, tomatoes, ginger and chilli until smooth.
Add the tomato puree to the onions in the pan. Fry for another 2 minutes then add the ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water.
Add the browned chicken pieces to the pan. Bring to the boil, cover and simmer for 15 minutes. Add the rice to the same pan, reduce to a simmer, cover with foil and a lid so that no steam can escape and cook over a very low heat for 20 minutes.
Take the lid off and scatter the sliced peppers and okra over the rice. Cover and cook for 10-15 minutes until the vegetables are softened and the rice tender. Just before serving, mix the vegetables through the rice and scatter over coriander.
For more Flora Cuisine recipes check out www.flora.com.
Will you be giving this a try?
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