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Curried chicken pilaf
Curried chicken pilaf
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a flavorful chicken and rice dish with your choice of curry paste. Pair with cooling Greek-style yogurt to balance the heat.
Ingredients:
  • 18.20 gm peanut oil
  • 6 Chicken Thigh Fillets, coarsely chopped
  • 1 brown onion, finely chopped
  • 1cm-piece ginger, finely grated
  • 56.00 gm mild curry paste
  • 1/2 cauliflower, cut into small florets
  • 200g basmati rice
  • 120g pea
  • 75g cashew
  • Coriander leaves, to serve
Instructions:
  • In a large saucepan over high heat, heat half of the oil. Add half of the chicken and cook for 3 minutes, turning occasionally, until golden all over. Transfer to a bowl and repeat with the remaining chicken.
  • Heat up the rest of the oil in the pan. Sauté the onion and ginger for 5 minutes until the onion softens. Stir in the curry paste and cook for another minute until fragrant.
  • Combine cauliflower, chicken, and rice in the pot. Stir well to mix. Add the stock and bring to a boil. Reduce heat, cover, and simmer for 12 mins until liquid is nearly absorbed. Sprinkle peas over the rice and cook for 3 mins until liquid is absorbed and rice is tender. Let it rest covered for 5 mins before serving.
  • Stir in cashews with peas using a fork. Serve in bowls and garnish with coriander.

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