Name: Indian chicken pilaf
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram chicken thigh fillets, quartered; 200 millilitre natural yoghurt; 2 tablespoon curry paste (we used a madras paste); 2 tablespoon ghee or oil; 3 onions, sliced; 2 clove garlic, crushed; 1 tablespoon ginger, julienned; 1 green chilli, sliced; 1 1/2 cup basmati rice, soaked; 2 fresh tomatoes, chopped; 2 1/2 cup chicken stock; 2 bay leaves; 1 teaspoon cardamom pods, crushed; 1 pinch saffron, dissolved in 1/3 cup warm milk; 1/3 cup roasted cashews; 2 tablespoon chopped coriander; 2 tablespoon chopped mint

Indian chicken pilaf

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

Serves 4

Cook

30M

Ingredients

750 gram chicken thigh fillets, quartered

200 millilitre natural yoghurt

2 tablespoon curry paste (we used a madras paste)

2 tablespoon ghee or oil

3 onions, sliced

2 clove garlic, crushed

1 tablespoon ginger, julienned

1 green chilli, sliced

1 1/2 cup basmati rice, soaked

2 fresh tomatoes, chopped

2 1/2 cup chicken stock

2 bay leaves

1 teaspoon cardamom pods, crushed

1 pinch saffron, dissolved in 1/3 cup warm milk

1/3 cup roasted cashews

2 tablespoon chopped coriander

2 tablespoon chopped mint

Method

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

2.Place ghee or oil in a large, heavy-based saucepan with a lid. Add onions and cook until golden. Remove. Add chicken (reserve marinade) and 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 and bay leaves and return chicken to pan. 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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