Butter chicken rice slice

Ingredients

• 1 tbsp olive oil
• 1 brown onion, thinly sliced
• 500g chicken thigh fillets, cut into 1cm pieces
• 150g (1 cup) frozen peas
• 120g baby spinach
• 375g packet butter chicken simmer sauce
• 4 eggs
• 495g (3 cups) cooked basmati rice
• Oil, to shallow fry
• 1/2 cup fresh curry leaves
• 130g (1/2 cup) natural yoghurt
• Pappadums, cooked, to serve
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Method Steps

• Step 1Preheat oven to 180C/160C fan forced. Lightly grease a square 22cm (base measurement) cake pan.
• Step 2Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 3 minutes or until softened. Add the chicken and cook, stirring often, for 4 minutes or until just cooked through. Add the peas and cook, stirring, for 1 minute. Remove from the heat. Add the spinach and stir until wilted.
• Step 3Whisk the simmer sauce and eggs in a large bowl. Add the rice and chicken mixture. Fold to combine. Spread over the base of the prepared pan. Bake for 30-35 minutes or until golden and just set.
• Step 4Meanwhile, add enough oil to a small frying pan to reach 2cm up the side. Heat over medium-high heat. Carefully add the curry leaves (they will spit) and shallow-fry until crisp. Transfer to a plate lined with paper towel to drain.
• Step 5Top slice with the yoghurt and sprinkle with curry leaves. Serve with the pappadums.