Indian Chicken Curry and Rice Casserole

This easy chicken curry is baked with rice on top, creating a crispy topping for an Indian dinner with a twist!

Recipe details
Prep: 25 minutes
Cook: 40 minutes
Serves: 4
Ingredients
1 tbsp olive oil
1kg chicken thigh fillets, cut into 4-5cm pieces
1 diced onion, 2 finely sliced onions
1 clove garlic, crushed
¼ cup (75g) mild korma curry paste
1 x 250g jar Rosella Fruit Chutney

1 cup (250ml) chicken stock
¼ cup (60ml) plain Greek yoghurt
2 x 250g packets microwave basmati rice
75g butter
½ cup (45g) slivered almonds
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, diced
½ small red onion, thinly sliced
2 tbsp lemon juice
½ cup coriander leaves, plus extra for garnish
Extra Greek yoghurt and fruit chutney, to serve
Directions
Step 1
Heat oil in a large heavy-based ovenproof pan over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside

Step 2