- 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 raisin
- 850ml chicken stock
- chopped coriander and toasted flaked almonds to serve
Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
Stir the rice into the pan with the raisins, then pour over the 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 half the coriander. To serve, scatter over the rest of the coriander and the 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.