Make this only if you are a lover of curry, you can adjust the amount of curry to suit taste, if you prefer lots of heat then add in cayenne pepper. For this recipe make certain that the onions are browned, this will take about 15-20 minutes or a little longer. Chicken breast can use used in place of thighs, also you really can use as much chicken as desired, long-grain white rice can be used in place of basmati, but it will not be as good, I like to use mixed frozen diced veggies in place of the peas, but that is only optional. Use 2 cups less 2 tablespoons of water or if you prefer a very soft rice use 2 cups water. For the best flavor use a good-quality Indian curry powder.
My Private Note
Units: US | Metric
- 7 boneless skinless chicken thighs (cut into about 1-inch cubes)
- 2 tablespoons butter
- 4 tablespoons vegetable oil
- 1 tablespoon butter
- 3 large onions, finely chopped
- 1 teaspoon sugar
- 2 -3 tablespoons fresh minced garlic
- 1 -2 tablespoon curry powder (or to taste)
- turmeric (or to taste)
- 1 pinch saffron (optional)
- 2 cups basmati rice (rinsed well under cold water before using)
- 2 cups low sodium chicken broth
- 2 cups water (less 2 tablespoons)
- 1/2 cup dark raisin (can use more)
- 1 cup frozen peas (slightly thawed, just run under hot water)
- 1/2 cup slivered almonds (toasted preferably)
- salt and black pepper
- 1Season chicken cubes with salt and pepper.
- 2Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
- 3Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
- 4Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
- 5Add in basmati rice and stir with wooden spoon for 2-3 minutes.
- 6Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
- 7Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
- 8At this point adjust the curry powder to taste.
- 9Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
- 10Season with salt and lots black pepper.
Browse Our Top Curries Recipes
You Might Also Like...View All Curries Recipes
Nutritional Facts for Indian Chicken Curry Pilaf
Serving Size: 1 (331 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 613.1
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 6.5 g
- Cholesterol 82.0 mg
- Sodium 180.1 mg
- Total Carbohydrate 72.3 g
- Dietary Fiber 6.3 g
- Sugars 13.1 g
- Protein 26.9 g