Coronation chicken pilaf

chicken coronation chicken easy iron midweek meals pilaf quick

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Source

Ingredients

1 tbsp vegetable oil or ghee

1 onion , finely sliced

4 skinless and boneless chicken thighs , cut into quarters

2 tbsp korma paste

250g pouch basamati rice

50g Greek yogurt

½ small pack mint , leaves finely chopped, plus extra to serve

½ tbsp mango chutney

pomegranate seeds and toasted flaked almonds, to serve

Method

Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 mins. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.

Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste. Turn up the heat and add the yogurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 mins – you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.