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Information

Course: main course
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield: 4 servings
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Notes

For special occasions, this subtly spiced, aromatic dish from India is often decorated with small pieces of edible silver leaf.

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed and peeled
  • One 3 in (7.5cm) cinnamon stick, broken into 2 or 3 pieces
  • 6 cardamom pods
  • 6 curry leaves (optional)
  • 3 tbsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 4 boneless and skinless chicken breasts, cut into 1in (2.5cm) pieces
  • 1½ cups basmati rice
  • ½ cup golden raisins
  • 3¾ cups chicken stock, as needed
  • 2 tbsp toasted sliced almonds

Directions

1. Heat the oil and butter in a large flameproof casserole over medium heat. Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent. Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.

2. Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.

3. Add the rice and raisins and stir well. Pour in enough stock to just cover the rice. Bring to a boil. Reduce the heat to medium-low and cover. Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.

4. Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.

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Nutritional Information

Nutrients per serving

635kcal (32%)
86mg (9%)
6mg (10%)
60mcg RAE (2%)
888mg
77mg
28g
16g
4g
86g
67mg (22%)
415mg (17%)
6g (28%)
20g (31%)
4mg (20%)