Spiced chicken pilaf
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.