CORONATION CHICKEN PILAF

Coronation chicken pilaf image

Cook this speedy flavour-packed pilaf in just 25 minutes. A twist on chicken curry, it's served with pomegranate seeds, toasted flaked almonds and mint leaves

Provided by Elena Silcock

Time 25m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 538 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium