689. CURRIED CHICKEN with BACON and EGG-FRIED RICE

serves 1


For the curried chicken:
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 chicken breast, cut into five pieces
salt and freshly ground black pepper
5 streaky bacon rashers
1 tbsp vegetable oil
½ onion, sliced

For the bacon and egg-fried rice:
1 tbsp vegetable oil
50g/2oz streaky bacon, chopped
100g/3½oz cooked basmati rice
1 free-range egg, beaten
salt and freshly ground black pepper

Preheat the oven to 400F. For the curried chicken, place the spices into a bowl and mix well. Season the chicken pieces with salt and freshly ground black pepper. Dredge the chicken in the spices to coat all over, shaking off any excess. Wrap each piece of chicken in a rasher of bacon and seal with cocktail sticks. Heat the oil in an ovenproof pan over a medium heat and fry the bacon-wrapped chicken for 2-3 minutes, turning frequently, until lightly browned all over. Add the onion and fry for a further minute. Transfer to the oven and cook for ten minutes, or until completely cooked through. For the rice, heat the oil in a wok or large frying pan and fry the bacon until crisp. Add the rice and stir well, then add the beaten egg. Season well with salt and freshly ground black pepper and cook, stirring constantly, until the egg is set. To serve, place the rice onto a serving plate and top with the curried chicken.


courtesy of: Paul Rankin, "Ready Steady Cook," BBC-UK