- 300g basmati rice
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 4 skinless chicken breasts, cut into large chunks
- 4 tbsp curry paste (we used Patak's balti paste)
- 85g raisins
- 850ml chicken stock
- 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve
Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Left over riceThe next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.