Recipe

Indian Chicken Curry Pilaf Recipe

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Ingredients

Directions

Step #1 Spice up chicken cubes with salt & pepper.
Step #2 Heat oil & butter in a Dutch oven with a tight-fitting lid over med-heat/flame; add in chicken then brown until cooked through; remove to plate.
Step #3 Add in the onions & 1 tsp sugar; saute stirring with wooden spoon for about 15-20 mins until browned (the onions must be browned!) adding in garlic the last 4-5 mins of cooking.
Step #4 Add in curry powder & tumeric; stir for 1-2 mins to release flavours.
Step #5 Add in basmati rice & stir with wooden spoon for 2-3 mins.
Step #6 Slowly add in the chicken broth & water (for firmer rice use a little less water or broth) stirring with a wooden spoon to mix.
Step #7 Return the chicken back to the pot along with the raisins, frozen peas & almonds; stir & bring to a boil over med-heat/flame.
Step #8 At this point adjust the curry powder to taste.
Step #9 Cover up with tight-fitting lid & let simmer on top of stove over medium-low heat for about 20 mins or until the rice is cooked & all broth is absorbed.
Step #10 Spice up with salt & lots black pepper.
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