Two curries in a row may seem a little excessive but they were a week apart and after the success of the Chicken Tikka Masala I thought I’d have another go at another recipe from the Hairy Bikers. As I’m writing from the future there are no curries for a while after this! The pilau is a lot different from the masala as its a rice based dish with less sauce. It was a bit of an odd one for us as we’re used to quite saucy curries (pardon the expression!) but we were quickly converted!
Sadly there are no online versions of this recipe so I’ll be copying from the recipe book today.
3 heaped tbsp flaked almonds, a pinch of saffron (optional – I didn’t bother), 900ml chicken stock made from 1 stock cube, enough chicken for 4 people (the recipe states thighs but I used breast meat – it doesn’t matter as its a quick dish so the meat won’t dry out), 1 medium onion, 2 garlic cloves, 1 red pepper, 100g green beans, 4 tbsp medium curry pastes, 300g basmati rice, 25g sultanas
Scatter the almonds into a large frying pan over a medium heat. Cook for 2 minutes until golden and then remove from the heat. Heat the oil and fry the onions for 5 mins until softened then add the chicken pieces and fry for 3-4 minutes until lightly coloured all over. Add the garlic, peppers and beans and cook for a further minute, stirring constantly.
Spoon the curry paste into the pan and cook with the chicken and vegetables for about 3 minutes, stirring constantly, add in the sultanas and the almonds and stir through. Tip the rice on top, pour over the stock and cover the pan with a lid. Leave to cook over a low heat for about 12 minutes or until the rice and the chicken is cooked.
Once cooked through remove from the heat and leave covered for 5 minutes then serve immediately.
This dish was delicious – you can add more or less curry paste to increase or decrease the spice, but it was fragrant and fruity. Easy to make – its perfect for a midweek tea!