Spiced chicken pi­laf

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR

½ cup (70g) sliv­ered al­monds

2½ ta­ble­spoons olive oil

600g chicken thigh fil­lets, cut into 2cm pieces

2 medium (300g) brown onions, chopped

2 cloves gar­lic, chopped finely

2 sprigs fresh curry leaves

1 ta­ble­spoon brown mus­tard seeds

1 tea­spoon ground cumin

1 tea­spoon ground car­damom

1 tea­spoon ground turmeric

½ tea­spoon ground nut­meg

1 cup (200g) bas­mati rice 400g can diced toma­toes

2 cups (500ml) chicken stock

¼ cup loosely packed fresh co­rian­der leaves nat­u­ral yoghurt, to serve

1 Heat a deep large fry­ing pan over medium-high heat; add the al­monds. Cook, stir­ring, un­til the al­monds are light golden brown. Re­move from pan.

2 Add 3 tea­spoons of the oil to hot pan. Cook half the chicken over high heat, stir­ring, for 3 min­utes or un­til golden; trans­fer to a bowl. Re­peat with an­other 3 tea­spoons of oil and re­main­ing chicken; place in bowl.

3 Heat the re­main­ing oil to the pan over medium heat; cook the onion and gar­lic, stir­ring, for 5 min­utes un­til soft and fra­grant. Add the curry leaves and mus­tard seeds; cook, stir­ring, for 1 minute or un­til the seeds are fra­grant and start to pop. Add the re­main­ing spices and rice; cook, stir­ring, for a fur­ther 1 minute.

4 Stir in the diced toma­toes and chicken stock; bring to the boil. Stir in the chicken; re­duce the heat to medium-low. Cook, cov­ered, for 15 min­utes or un­til the liq­uid is ab­sorbed and the rice is just ten­der. You may need to stir con­stantly in the last few min­utes as the pi­laf dries out. The dish is ready when it is quite dry. Sea­son to taste with salt and freshly ground black pep­per. 5 Scat­ter with the al­monds and co­rian­der leaves; serve with yoghurt.

Not suit­able to freeze or mi­crowave.

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