Chicken Curry with Pilau Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp oil
• 1 chicken thigh, chopped into three pieces
• ½ onion
• 1 garlic
• ½ tsp coriander seeds
• ½ tsp cumin
• ¼ tsp cayenne pepper
• 1 tsp curry powder
• ½ tsp red chilli
• 150ml/¼ pint chicken stock
• ½ onion
• 1 tbsp oil
• 2 cardamom
• 100g/3½oz rice
• 1 tsp curry powder
• ½ tsp turmeric
• 100ml/3½fl oz chicken stock
• ½ red chilli
• handful mangetout
• 55g/2oz butter
• 1 tbsp Greek yoghurt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the onion halves and the garlic. Lightly crush the coriander seeds and the cardamom pods. Cut the red chilli in half and finely slice one half for the rice.

2. Heat the first portion of oil in a heavy pan over medium heat. Add the chicken pieces and brown them on all sides, about 4 minutes. Lift them out and set aside.

3. In the same pan, cook the first onion half for 5 minutes until soft. Add the garlic, crushed coriander seeds, cumin, cayenne, curry powder and red chilli powder. Stir for 1 minute.

4. Return the chicken to the pan and pour in the chicken stock. Cover and simmer gently for 15 minutes, until the chicken is cooked through to 165°F (74°C) in the thickest part.

5. Meanwhile, rinse the rice in cold water until it runs clearer. Heat the second portion of oil in a saucepan over medium heat. Cook the second onion half for 5 minutes until soft.

6. Add the cardamom, curry powder, turmeric and sliced red chilli to the saucepan and stir for 1 minute. Add the rinsed rice and the second portion of chicken stock. Cover and simmer over low heat for 12 minutes until the liquid is absorbed.

7. Stir the butter into the hot rice, then cover and rest it off the heat for 5 minutes. Fluff with a fork before serving.

8. Stir the Greek yoghurt into the curry off the heat. Add the mangetout and simmer for 2 minutes until just tender-crisp. Serve the curry with the pilau rice.