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Indian Chicken Pilaf

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3
MineralsFluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750g chicken thigh fillets, quartered

  2. 200ml natural yoghurt

  3. 2 tablespoons curry paste (we used a madras paste)

  4. 2 tablespoons ghee or oil

  5. 3 onions, sliced

  6. 2 cloves garlic. Crushed

  7. 1 tablespoon ginger, julienned

  8. 1 green chilli, sliced

  9. 1 1/2 cups basmati rice, soaked

  10. 2 fresh tomatoes, chopped

  11. 2 1/2 cups chicken stock

  12. 2 bay leaves

  13. 1 teaspoon cardamom pods, crushed

  14. 1 pinch saffron, dissolved in

  15. 1/3 cup warm milk.

  16. 1/3 cup roasted cashews

  17. 2 tablespoons chopped coriander

  18. 2 tablespoons chopped mint

Instructions Jump to Ingredients ↑

  1. Place chicken fillets in a bowl with the curry paste and yoghurt. Mix well. Set aside to marinate for an hour.

  2. Place ghee or oil in a large, heavy based saucepan with a lid. Add onions and cook until golden. Remove. Add chicken, cook until browned. Remove and set aside.

  3. Return half the onions to the pan. Add garlic, ginger, chilli and cardamom pods. Stir for 1 minute. Add tomatoes and cook for a couple of minutes.

  4. Rinse rice and add to pot along with reserved marinade. Stir to coat. Pour in stock add bay leaves and return chicken. Simmer covered for 20 minutes.

  5. Stir through herbs and serve garnished with cashew nuts. Serve with a dollop of yoghurt if desired.

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