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Categories:
chicken butter vegetable oil butter onions sugar garlic curry powder turmeric saffron Basmati rice chicken broth water dark raisin frozen peas slivered almonds salt
Viewed: 25 - Published at: 7 years agoIngredients
- 7 boneless skinless chicken thighs (cut into about 1-inch cubes)
- 2 tablespoons butter
- 4 tablespoons vegetable oil
- 1 tablespoon butter
- 3 large onions, finely chopped
- 1 teaspoon sugar
- 2 -3 tablespoons fresh minced garlic
- 1 -2 tablespoon curry powder (or to taste)
- turmeric (or to taste)
- 1 pinch saffron (optional)
- 2 cups basmati rice (rinsed well under cold water before using)
- 2 cups low sodium chicken broth
- 2 cups water (less 2 tablespoons)
- 1/2 cup dark raisin (can use more)
- 1 cup frozen peas (slightly thawed, just run under hot water)
- 1/2 cup slivered almonds (toasted preferably)
- salt and black pepper
Method
- Season chicken cubes with salt and pepper.
- Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
- Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
- Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
- Add in basmati rice and stir with wooden spoon for 2-3 minutes.
- Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
- Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
- At this point adjust the curry powder to taste.
- Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
- Season with salt and lots black pepper.
