TODAY’S RECIPE: Coronation chicken pilaf

BETTER than a takeaway. SERVES 2

Ingredients

1 tbsp vegetable oil or ghee

1 onion, finely sliced

4 skinless boneless chicken thighs, cut into quarters

2 tbsp korma paste

250g pouch basmati rice

50g Greek yoghurt

½ small pack mint, leaves finely chopped, plus extra to serve

½tbsp mango chutney

Pomegranate seeds and toasted flaked almonds, to serve

Method

1 Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 minutes. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 minutes.

2 Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste. Turn up the heat and add the yoghurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 minutes — you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.