Indian Chicken Curry and Rice Casserole - Rosella

Ingredients

• CHICKEN CURRY
• 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
• 1 cup (250ml) chicken stock
• ¼ cup (60ml) plain Greek yoghurt
• 2 x 250g packets microwave basmati rice
• 75g butter
• ½ cup (45g) slivered almonds
• SALAD
• 250g punnet cherry tomatoes, halved
• 1 Lebanese cucumber, diced
• ½ small red onion, thinly sliced
• 2 tbsp lemon juice
• ½ cup coriander leaves, plus extra for garnish
• Extra Greek yoghurt and fruit chutney, to serve