date:Jul 23, 2014
Ingredients
1kg chicken thigh cutlets, skin removed
2 tablespoons mild Indian curry paste (see note)
1 tablespoon vegetable oil
1 brown onion, chopped
1 1/4 cups SunRice White Long Grain Rice
1/3 cup sultanas
1 granny smith apple, cut into 2cm pieces
1 medium tomato, cut into 1cm pieces
2 1/2 cups chicken stock
Fresh coriander leaves and plain
Natural yoghurt, to serve
Method
1. Preheat oven to 220C/200C fan-forced. Place chicken and curry paste in a large glass or ceramic bowl. Stir to