1.5 kg (3 1/4 lb) oven-ready chicken
25 g (1 oz) butter, melted
salt and freshly ground pepper
4 streaky bacon rashers, rinded
30 ml (2 tbsp) chicken fat
175 g (6 oz) onions, skinned and sliced
175 g (6 oz) leeks, trimmed and sliced
15 ml (1 tbsp) madras curry powder
225 g (8 oz) long-grain rice
600 ml (1 pint) chicken stock
25 g (1 oz) sultanas.
chopped parsley, to garnish
25 g (1 oz) butter, melted
salt and freshly ground pepper
4 streaky bacon rashers, rinded
30 ml (2 tbsp) chicken fat
175 g (6 oz) onions, skinned and sliced
175 g (6 oz) leeks, trimmed and sliced
15 ml (1 tbsp) madras curry powder
225 g (8 oz) long-grain rice
600 ml (1 pint) chicken stock
25 g (1 oz) sultanas.
chopped parsley, to garnish
method
1. Put the chicken into a deep roasting tin, brush with melted butter and sprinkle with salt and pepper. Lay the bacon rashers over the breast. Roast in the oven at 200°C (400°F) mark 6 for about 1 1/2 hours, or until the chicken is tender. Baste occasionally.
2. Cool the chicken, discard the skin and bone and roughly chop the flesh.
3. Melt the fat in a flameproof casserole and gently fry the onion and leek with the curry powder for 1 minute.
4. Add the rice and cook gently for 2 minutes, stirring. Gradually add the stock, with the sultanas and seasoning.
5. Bring to the boil, cover and simmer for 10 minutes. Add the chicken and simmer a further 5 minutes until the rice is cooked and the liquid is absorbed. Adjust the seasoning and serve sprinkled with parsley.
2. Cool the chicken, discard the skin and bone and roughly chop the flesh.
3. Melt the fat in a flameproof casserole and gently fry the onion and leek with the curry powder for 1 minute.
4. Add the rice and cook gently for 2 minutes, stirring. Gradually add the stock, with the sultanas and seasoning.
5. Bring to the boil, cover and simmer for 10 minutes. Add the chicken and simmer a further 5 minutes until the rice is cooked and the liquid is absorbed. Adjust the seasoning and serve sprinkled with parsley.
serving amount
serves 4
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