with Toasted Almonds
This traditional Pakistani/Indian rice dish is a comforting family favourite consisting of succulent chicken creamy blend of spices that will make a comforting weeknight meal.
Place a pan of water on to boil, add the chicken stock and stir until dissolved.
Heat a little oil in a frying pan.
When hot, add the almond flakes and toast until browned.
When toasted, remove the almonds from the pan and place on a paper towel and set aside.
Finely slice the brown onion.
Chop the fresh coriander
Finely chop the garlic.
Peel and finely chop the ginger.
Coarsly chop the chicken breast.
Heat the butter in a saucepan over medium heat.
Add the onion, garlic, bay leaf, cardamom pods, and cinnamon stick. Cook until aromatic.
Add the turmeric, chicken breast and curry paste. Cook for about 30 seconds, or until aromatic.
Add the rice and raisins and immediately pour over the chicken stock.
Cover the saucepan and bring to a boil.
When boiling, lower the heat and and simmer for 10-15 minutes until the rice is tender and the chicken is cooked.
Turn off the heat leaving covered and leave for 5-10 minutes.
Remove the cinnamon stick.
Stir in half of the fresh coriander.
To serve, scatter over the rest of the coriander and toasted almond flakes.
Almond Flakes, toasted
Fresh Coriander, chopped
Chicken Breast, coarsly chopped
Dried Bay Leaves
Brown Onion, thinly sliced
Garlic, finely chopped
Ginger, finely chopped
Madras Curry Paste
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