Indian Chicken Curry Pilaf

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season chicken cubes with salt and pepper.
  • Heat 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.
  • Add 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.
  • Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
  • Add in basmati rice and stir with wooden spoon for 2-3 minutes.
  • Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
  • Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
  • At this point adjust the curry powder to taste.
  • Cover 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.
  • Season with salt and lots black pepper.
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