This dish is the perfect dish for a tasty, quick, mid week meal. It tastes even better then next day 🙂
300g basmati rice
1 large onion – finely sliced
3 cardamom pods
small cinnamon stick
1 bay leaf
1 tsp turmeric
1 green chilli
4 skinless chicken breasts, cut into large chunks
4 tbsp curry paste (I used Patak’s Masala paste)
850ml chicken stock
chopped coriander and toasted flaked almonds to serve
- Soak the rice in warm water, then wash in cold until the water runs clear.
- Heat butter in a saucepan and cook the onions with the bay leaf, other whole spices and chilli for 10 mins.
- Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
- Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.
Tip: I removed the cardamom before serving. They are difficult to find though so don’t worry if you can’t find them all.
Tip: I also made a yogurt dressing to go with the curry.
Thanks to bbcgoodfood.com