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
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