This is neither really paella or indian, but it’s the closest thing I could think to describe it. Saturday night I only had myself to cater for, and I’m not a big fan cooking for one. Usually I wouldn’t even bother but I hadn’t really eaten all day and didn’t want to order take-out for one either. This was compiled from what I had in my fridge. Its kinda indian because I used a patak’s tikka masala curry paste and lots of chilli and kinda paella because I used lemon, peas & parsley to finish.
You’ll need:
♡ 1 chicken breast
♡ 1 small onion
♡ 2 tbsp curry paste
♡ 1 red chilli, chopped
♡ 1 cup of basmati rice
♡ 1.5 cups of hot chicken stock
♡ 1 cup of peas
♡ 1 lemon, halved
♡ Handful parsley, chopped
In a non-stick saute pan over a medium heat, put 2 tbsp of the curry paste in the pan without oil. Add the chopped onion and half the chilli, fry until the onion has softened. Add the diced chicken breast and fry for another 5 minutes until the chicken has turned white. Add the cup of rice and stir well. Add the chicken stock, some salt & pepper and give one last stir.
Clamp the lid on and simmer until the rice has absorbed all the liquid. Keep an eye on it as you don’t want it too dry, when there is just a smidgin of water left sprinkle the peas on top, clamp the lid back on and leave covered for 5 minutes. After 5 minutes, give it a stir with a fork and squeeze the lemon over it. Sprinkle on the parsley and chopped chilli and enjoy ♡
