Almond, pea and coriander pilaf with chicken Recipe
Ingredients
2 teaspoons ground coriander
1 teaspoon cumin seeds
8 curry leaves
1 1/2 cups (300g) SunRice Basmati Rice
2 3/4 cups (685ml) chicken stock
1 1/2 cups (230g) peas
1/2 cup (65g) toasted slivered almonds
Coriander and mint sprigs, to serve
2 tablespoons olive oil
6 (about 800g) chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely chopped
1 tablespoon finely grated ginger
1 fresh long green chilli, seeded, finely chopped
Almond, pea and coriander pilaf with chicken Recipe
Method
Step 1
Heat half the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.
Step 2
Heat remaining oil in the pan over medium heat. Add onion, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring, for 1 minute or until aromatic. Add rice and chicken and stir to combine. Add chicken stock; bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat; sprinkle with peas. Cover and set aside for 10 minutes.
Step 3
Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.
Step 4
Spoon among serving bowls. Top with coriander and mint. Serve immediately.
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