Ingredients for - Coronation chicken pilaf
1.
1 tbsp vegetable oil or ghee
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.
Recipe information
Cooking:
5 min.
Servings per container:
2
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