This one-pot pilaf is a delicious dinner when you don’t have the energy to make a biryani.
500g chicken thigh fillets, cut into 4cm pieces
3 large green chillies, stems removed
Combine the chicken with the curry powder and yoghurt and season well with salt and black pepper. Set aside for at least 15 minutes.
Heat your oven to 180C fan-forced (200C conventional). Heat a large, lidded casserole dish over medium heat and add the butter or ghee. Add the cinnamon stick, then fry the onion until golden brown. Add the garlic and ginger and fry for a minute, then add the chicken and its marinade and fry for 5 minutes. Add the tomato and whole green chillies, then the rice, stock and salt. Bring to a simmer, cover and transfer to the oven for 30 minutes.
Remove the casserole from the oven and fluff the rice with a spatula. Scatter with coriander and sliced red onion.
The best recipes from Australia's leading chefs straight to your inbox.
Raita is often considered to be a cooling condiment that’s eaten with a curry, but it’s a great side dish in its own right.
Free weekly forecast in life, love and career from renowned astrologer Hedy Damari.
Make the most of longer days and warmer nights by dining outdoors, just add chic tableware, comfy cushions and mood lighting.
You have reached your maximum number of saved items.
Remove items from your saved list to add more.
You've used all of your gift articles. 3 more will become available on the 1st of every month.
