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Ingredients
- 300 g basmati rice
- 25 g butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- 1 small cinnamon stick
- 1 teaspoon turmeric
- 4 chicken breasts, sliced
- 4 tablespoons curry paste
- 85 g raisins
- 850 ml chicken stock
- coriander, chopped
- sliced almonds
Details
Servings 1
Preparation time 10mins
Cooking time 40mins
Adapted from indian.food.com
Preparation
Step 1
1 Soak the rice in warm water, then wash in cold until the water runs clear. 2 Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic. 3 Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander. 4 To serve scatter over the rest of the coriander and the almonds.
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