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Coronation chicken pilaf

Coronation chicken pilaf served in a dish

Coronation chicken pilaf

Name: Coronation chicken pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
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

Elena Silcock

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 5 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal538
fat23g
saturates5g
carbs49g
sugars9g
fibre3g
protein32g
salt1.3g

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.

Recipe from Good Food magazine, June 2018

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A star rating of 5 out of 5.8 ratings

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