Red Curry Chicken With ‘Faux Saffron’ Rice - cooking recipe

Ingredients

Chicken
2 tablespoons red curry paste
2 tablespoons Greek yogurt
2 teaspoons red chili sauce (sriracha)
4 chicken breasts
2 teaspoons salt
1 teaspoon pepper
Rice
1 tablespoon extra virgin olive oil
2 tablespoons shallots, diced
2 teaspoons garlic, minced
2 cups jasmine rice
2 1/2 cups chicken stock
1 tablespoon curry powder
1 tablespoon turmeric
2 tablespoons salt
1 tablespoon pepper
Garnish
1 tablespoon flat leaf parsley, finely chopped
2 tablespoons Greek yogurt
1 teaspoon fresh ginger, finely diced

Preparation

Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag. Add chicken breasts. Rub marinade around chicken until thoroughly coated. Refrigerate 2 hours, up to overnight.
Preheat oven to 425 degrees. Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
For the rice, add olive oil to a large pot over medium heat. Add shallot and garlic; cook until translucent. Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 14-17 minutes.
For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
Add a ladle of rice to a large bowl and top with one chicken breast. Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.