Ingredients
Scale
- 2 cups Basmati rice
- 1 tablespoon olive oil
- 2cm piece ginger, finely diced
- 3 cloves garlic, finely diced
- 1 onion, finely diced
- 3 handfuls baby spinach
- salt & pepper
- 1 tablespoon curry powder
- 1 tablespoon plain flour
- 2 tablespoons mango chutney
- 200g leftover roast chicken (or whatever you have left)
- 1 cup chicken bone broth, stock or water
- ½ cup slithered almonds
- ¼ cup ghee or melted butter
- Greek or natural yoghurt to serve
- fresh coriander to serve
Instructions
Cook rice as per packet instructions, rinse under cold water and drain. (this can be done the day before)
Pre heat oven to 200°C.
In a large oven proof dish, add the oil, ginger, garlic and onion over medium heat and cook for 10 minutes. Add the spinach and cook a further 5 minutes. Season with salt and pepper and add the curry powder, flour, chutney and chicken. Stir well to combine. Take off heat, pour in broth, top with rice, sprinkle with almonds and drizzle with ghee or butter.
Put on lid and bake in oven for 40 minutes, removing the lid after 20 minutes.
Serve topped with yoghurt and coriander.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner