sebelum masuk oven:
majalah masakan kat sini mmg best2.. kalau buat GA pun menarik, kan? tp yg tak tahannya sbb ada menu tak halal tu lah. tgk mcm tajuk kat muka depan tu..can u find it? :p
sambungan ingredients :
1 medium tomato, cut into 1cm pieces (tak ada tomato masa tu, umi letak sos tomato)
2 1/2 cups chicken stok (umi letak serbuk pati ayam)
fresh coriander leaves and natural yoghurt, to serve
1. preheat oven to 220/200C fan-forced. Place chicken and curry paste in a large glass or ceramic bowl. Stir to coat chicken (umi letak garam sikit).
2. Heat oil in a large frying pan over medium heat. Cook chicken, in batches, turning, for 4 minutes or until golden. Transfer to a plate.
3. Add onion to pan. Cook, stirring for 2 to 3 minutes or until softened. Add rice. Stir for 1 to 2 minutes or until rice is coated. Stir in sultanas, apple and tomato. Transfer mixture to a 10-cup capacity, 25cm (base) round ovenproof dish. Arrange chicken over rice, pressing down gently. Pour over stock. Cover tightly with foil. Bake for 45 to 50 minutes or until rice is tender and chicken cooked through.
4. Top with coriander. Serve with yoghurt.
Note : use kurma curry paste. For a spicier version, use vindaloo curry paste.