Name: Coronation chicken pilaf
Prep time: 5 min
Cook time: 5 min
Yield: 2
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Coronation chicken pilaf

1. 1 tbsp vegetable oil or ghee -

2. 1 onion , finely sliced -

3. 4 skinless and boneless chicken thighs , cut into quarters -

4. 2 tbsp korma paste -

5. 250g pouch basamati rice -

6. 50g Greek yogurt -

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

8. ½ tbsp mango chutney -

9. pomegranate seeds and toasted flaked almonds, to serve -

How to cook deliciously - Coronation chicken pilaf

1. Stage

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.

2. Stage

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.