Almond, Pea and Coriander Pilaf

By sarah_carroll

Ingredients

• 2 tbs olive oil
• 6 (about 800g) chicken thigh fillets, cut into 3cm pieces
• 1 brown onion, finely chopped
• 1 tbs finely grated ginger
• 1 fresh long green chilli, seeded, finely chopped
• 2 tsp ground coriander
• 1 tsp cumin seeds
• 8 curry leaves
• 1 1/2 cups (300g) basmati rice
• 2 3/4 cups (685ml) chicken stock
• 1 1/2 cups (230g) peas
• 1/2 cup (65g) toasted slivered almonds
• Coriander and mint sprigs, to serve

Details

Servings 4

Preparation

Step 1

Heat half the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.

Heat remaining oil in the pan over medium heat. Add onion, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring, for 1 minute or until aromatic. Add rice and chicken and stir to combine. Add chicken stock; bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat; sprinkle with peas. Cover and set aside for 10 minutes.

Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.

Spoon among serving bowls. Top with coriander and mint. Serve immediately.