Prep: 10 mins | Cook: 30 mins
Serves: 4
Ingredients
- 300g basmati rice
- 25g butter
- 1 large onion, finely sliced
- 1 bay leaf
- small cinnamon stick
- 1 tsp turmeric
- 4 chicken breasts or thighs, skin on, cut into large chunks
- 4 tbsp curry paste (or 2 tbsp of curry powder)
- 85g raisin
- 850ml chicken stock
- chopped coriander and toasted flaked almonds to serve
- Salt to taste
Method
Soak the rice in warm water, and then wash it in cold water until the water runs clear.
Heat butter in a saucepan and cook the onions with the bay leaf for 10 mins. Sprinkle in the turmeric, then add the chicken and curry paste (or curry powder) and cook until aromatic, and the chicken is cooked through.
Stir the rice into the pan with the raisins, and then pour in the chicken stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.
Serving
To serve, scatter over the rest of the coriander and the almonds (optional). Serve hot, season with extra salt to taste.
