Quick Chicken Pilau
This is a recipe from 'The Hairy Bikers' Great Curries' book and it has become a favourite mid-week dish for me. Very simply put together and delicious. And a perfect meal a couple of days after Christmas when you want ideas to use up the left over turkey!
3 heaped tbsp flaked almonds
good pinch of saffron (optional)
900ml hot chicken stock (made with 1 chicken stock cube)
6 boneless skinless chicken thighs, cut in half (I use chicken fillets) - or left over turkey!
2 tbsp sunflower oil
1 medium onion, halved and sliced
2 garlic cloves, crushed
1 red pepper, deseeded and cut into 2cm chunks
100g green beans, trimmed and cut into 3cm lengths
4 tbsp medium curry paste
300g basmati rice, rinsed and drained
25g sultanas (I don't use these)
Roast the almonds for 1-2 mins in a large deep non-stick frying pan or wide saucepan over medium heat. Remove and set aside. Stir the saffron, if using, into the chicken stock and leave to stand.
Return the pan to the heat and add the oil and sliced onion. Fry for about 5 mins or until softened and turning golden brown, stirring regularly. Add the chicken pieces and fry for 3-4 mins. Add the garlic, pepper and beans and cook for 1 min more, stirring constantly.
Spoon the curry paste into the pan and cook with the chicken and veg for about 3 mins. Tip the rice on top, pour over the stock and bring to a simmer. Stir in the sultana's and almonds and cover the pan with a lid. Leave to cook over a low heat for 12 mins by which time the chicken should be cooked, the rice tender and almost all the liquid absorbed.
Remove the pan from the heat and leave to stand, covered, for a further 3-5 mins. Take lid off and fluff up the rice with a fork and serve.