TIP! We used Passage to India Simmer Sauce available from major supermarket. To cut down the saturated fat, use a 375ml can of light & creamy coconut-flavoured evaporated milk and freeze any remaining for another use.
Ingredients
Method
1.
Cut chicken into 4cm pieces. Combine chicken, simmer sauce and coriander in a large bowl. Transfer to an ovenproof dish (12-cup capacity).
2.
Place rice in a large bowl. Crumble with your fingers to separate grains. Add coconut milk and salt. Stir to combine. Spoon over chicken. Spread to cover.
3.
Cook, uncovered, in a hot oven (200C) for about 30 to 35 minutes or until rice is golden and chicken is cooked through. Remove. Stand for 5 minutes.
4.
Serve sprinkled with extra coriander.