I married a spurian!
Will and I met in 2017 just after he and Lee started the commercial side of spur:. It took me a while to understand what he actually did for a living. Now, we share a space with my own content creation studio Bitsy, and have a beautiful little Cavoodle baby.
It was passed on to me by an ex boyfriend's mum and has become one of my signature meals in my very small repertoire of recipes. It's been 5 years since I moved on from that relationship, but I think it's nice how throughout life, people come and go, but we collect these sweet little pieces of wisdom that help us grow as people.
· 1 kg of chicken pieces on the bone with skin
· 2 tablespoons of Indian curry powder
· 1 tablespoon olive oil
· 1 onion, chopped
· 2 garlic cloves, crushed
· 2 cups basmati rice
· 1L chicken stock
· 150g plain yogurt
· 1 cucumber
· 1 lime
Preheat oven to 200 degrees.
Put the chicken in a large bowl, add the curry powder and toss to coat well.
Place an oven proof pan with a tight fitting lid over medium heat.
Add the oil and chicken pieces and cook until they are sealed and browned all over.
Remove the chicken to a plate.Add the onion and garlic to the pan and cook until the onion is safe and pale golden.
Add the rice, stir to combine and cook for 2 minutes.
Put the chicken back into the pan in a single layer over the rice and carefully pour in the stock.
Put on the lid and bake in the oven for 1 hour.
In the meantime slice the cucumber into small pieces and squeeze over some lime juice.
Toss to combine.
The dish is ready when the rice is tender and has absorbed all the liquid and the chicken is cooked through.
Serve with yogurt and cucumber lime salad.