 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This is a really good dish for entertaining because it can be prepared in advance and reheated in the oven. Ingredients:
2 lbs boneless chicken thighs |
4 tablespoons olive oil |
2 onions, thinly sliced |
1 -2 green chili pepper, seeded and finely chopped |
1 teaspoon grated fresh ginger |
2 garlic cloves, crushed |
1 tablespoon curry powder |
2/3 cup chicken stock |
2/3 cup plain yogurt |
2 tablespoons freshly chopped cilantro, to garnish |
salt & freshly ground black pepper |
2 1/4 cups basmati rice |
1/2 teaspoon garam masala |
3 3/4 cups chicken stock |
1/2 cup golden raisin |
1/2 cup slivered almonds |
Directions:
1. Place Basmati rice in a bowl and cover with cold water; let soak for 30 minutes then drain.
2. Preheat the oven to 325°F.
3. Cut the chicken into bite size pieces.
4. Heat 2 tbsp of the oil in a large flameproof casserole dish, add 1 onion and cook until softened.
5. Add the finely chopped chilies, grated ginger, crushed garlic and curry powder to the dish and continue cooking for another 2 minutes, stirring occasionally.
6. Add the stock and seasoning and bring slowly to a boil.
7. Add the chicken; cover and bake 20 minutes, or until tender.
8. Remove from the oven and stir in the yogurt.
9. Meanwhile, heat the remaining oil in a flameproof casserole dish and cook the remaining onion gently until tender and lightly browned.
10. Add the drained Basmati rice, garam masala, raisins, slivered almonds and stock to the dish.
11. Bring to a boil, cover and cook in the oven with the chicken for 25 to 30 minutes, or until the rice is tender and all the stock has been absorbed.
12. To Serve:.
13. Spoon half of the rice onto a large deep serving dish, cover with the chicken and then the remaining rice.
14. Sprinkle with chopped cilantro and or additional slivered almonds to garnish.
|
|