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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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For best results here make sure your spices are nice and fresh! I serve mine with Cumin Mint & Coriander Yogurt Ingredients:
750 g chicken breasts or 750 g chicken thighs, diced |
1 tablespoon garam masala |
2 teaspoons ground cumin |
1/2 teaspoon ground turmeric |
2 tablespoons olive oil |
1 onion, sliced thinly |
2 garlic cloves, crushed |
2 teaspoons fresh ginger, grated finely |
750 ml chicken stock |
300 g basmati rice |
fresh coriander |
Directions:
1. Preheat oven too 200°C.
2. Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
3. Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary.
4. Remove and set aside.
5. Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
6. Add the rice and cook for 2 minutes.
7. Return the chicken in a single layer and pour over the stock.
8. Put the lid on and place in oven.
9. Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
10. Top with coriander before serving. I like to serve mine with cumin and mint yogurt.
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