A Rice and Chicken Dish with Raisins, Curry and Other Spices
Ingredients:
- 4 Chicken breast, boned and skinned, cut into bite size chunks
- 300 g white Rice
- 1 large Onion, finely chopped
- 80 g raisins
- 4 tbsp Curry paste
- 1/2 tsp Cinnamon powder
- 1 tsp Turmeric
- 850 ml chicken Stock
- A handful of fresh Coriander, roughly chopped
- 20 g Butter
- 1 tbsp Olive Oil
- Salt and Pepper
Method:
- Wash the rice under cold running water for 2 minutes and soak in cold water.
- Heat the butter and oil in a saucepan and fry the onions for 4 minutes, then add the turmeric and cinnamon and mix well.
- Add the chicken pieces and curry paste to the onion mixture, mix well and cook over medium heat for 3 minutes.
- Drain the rice and add to the pan with raisins and mix well.
- Add the chicken stock to the pan, stir well and bring to boil, then cover the pan and cook over medium heat for 5-7 minutes.
- Remove the pan from heat. Mix the rice with chopped coriander before serving.
- Serve hot with cucumber yogurt.
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