Recipe for Curried Chicken Casserole


1 kg chicken thigh fillets
1 teaspoon chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
2 teaspoon curry powder
2 teaspoon seeded mustard
1 tablespoon oil
1 tablespoon sesame oil
20 gm butter
2 tablespoon plain flour
1 cup chicken stock
1/4 cup dry sherry
1 1/2 cup (300g) basmati rice
1 teaspoon sesame oil
1 medium (150g) onion, chopped
1/2 cup roasted unsalted cashews, chopped
2 teaspoon black mustard seeds
1/3 cup dried currants
1 pinch ground saffron
1/2 teaspoon paprika


Cut chicken fillets into 4 pieces. Combine chicken with spices in bowl, mix well. Heat oils in large pan, add chicken mixture, cook until browned and tender. Pour sauce over chicken, stir until heated through. Serve with saffron rice.

Sauce: Melt butter in pan, stir in flour, stir over heat until dry and grainy. Remove pan from heat, gradually stir in chicken stock and sherry, stir mixture over heat until sauce boils and thickens.

Saffron Rice: Add rice to pan of boiling water, boil, uncovered, until tender; drain. Heat oil in pan, add onion, cook, stirring, until soft. Add rice and remaining ingredients, stir over heat until rice is heated through.

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