This makes a big pot of lovely rice with chicken pieces and vegetables, enough to feed an army (or hungry teens!). Just make sure you start with a large enough oven dish or pot.
1890 kJ (450 Cals), 18 g fat (includes 3 g saturated fat ), 38 g carbohydrate (includes 15 g sugars), 7 g fibre , 1445 mg sodium. Read our nutrition rating system
1. Preheat oven to 180°C/360°F.
2. Place chicken, onion, garlic, ginger, tomatoes, sauce, rice and stock in a large baking dish and stir to combine. Make sure your dish is large enough in capacity - you'll need 3 litre size as the minimum. If using fresh peas, add in now. If using frozen, add at the end of cooking in Step 4.
3. Cover tightly with foil and bake in oven for 45 minutes. Open, stir once and check the liquid level - add more water if too dry.
4. Remove from the oven and stir in the frozen peas and fluff up the rice with a fork. Cover again and leave to stand for 10 minutes. Serve with mango chutney (if desired) with a side of the mint-yoghurt mix.
To make yoghurt dish:
Chop mint leaves and stir into yoghurt. Serve in a bowl as a side dish. Can be made a day ahead and stored covered in the refrigerator.