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Coronation chicken pilaf served in a dish

Coronation chicken pilaf

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: Per serving
NutrientUnit
kcal538
fat23g
saturates5g
carbs49g
sugars9g
fibre3g
protein32g
salt1.3g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.4 ratings
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