450g chicken breast or thigh, cubed (or beef, lamb or vegetarian equivalent)
2 peppers, seeded and sliced (see footnote)
spices, to taste (see footnote)
200g basmati rice
1 jar curry sauce
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Wash the rice in cold water under the tap. Drain.
Preheat the oven to 200 C / Gas 6.
Melt the butter, or ghee, in a frying pan over a medium heat and cook and stir the meat and vegetables until the meat is browned and the vegetables are tender. Add whatever collection of spices or seasonings you've selected and coat the meat to taste.
If you are using pulses (see footnote) add them now and roll them around until they are coated with butter, you might need to add a bit more butter to get a good coating.
Add the rice and stir again, the rice should have a slight shine from the butter. Add the curry sauce to the pan then to the empty jar, fill it a quarter full of hot water, and add this to the pan and stir. Once the curry has started to boil slightly, pour into an oven dish and cover snugly with foil.
Bake in the preheated oven for 40 minutes until the meat is no longer pink in the centre and the rice is a little crunchy. Remove from the oven and serve.
This is really nice with poppadoms or chappati, and maybe a little bit of mango chutney on the side.
Instead of the pepper you can also use onion, chickpeas, baby sweetcorn, peas, lentils; basically anything you like in a curry. Pulses should be cooked and drained.
If you've got garlic powder, curry powder, cumin, paprika, anything savoury and spicy try a combination. You already have the curry flavour from the sauce so you're not trying to build a whole flavour, just accent it.