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1 tbsp oil
800g pack essential Waitrose British Chicken Thighs, skinned
1 tbsp medium curry powder
150g mango chutney
250g basmati rice
150g frozen sweetcorn
½ x 28g pack coriander, chopped
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan, toss the chicken in the curry powder and fry for 4-5 minutes to brown.
2. Add the mango chutney and 80ml water and bring to the boil. Transfer to a medium roasting tin and roast for 25-30 minutes or until the chicken is cooked through with no pink meat.
3. Meanwhile, cook the rice in boiling water for 10-12 minutes, adding the sweetcorn for the last 2 minutes. Drain, season and toss in the coriander.
4. Serve the rice with the chicken and pour over the juices from the pan.
Typical values per serving:
This recipe was first published in October 2016.