Ingredients
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750 g chicken breasts or 750 g chicken thighs, diced
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1 tablespoon garam masala
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2 teaspoons ground cumin
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1/2 teaspoon ground turmeric
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2 tablespoons olive oil
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1 onion, sliced thinly
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2 garlic cloves, crushed
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2 teaspoons fresh ginger, grated finely
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750 ml chicken stock
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300 g basmati rice
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fresh coriander
Instructions
- Preheat oven too 200°C.
- Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
- 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.
- Remove and set aside.
- Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
- Add the rice and cook for 2 minutes.
- Return the chicken in a single layer and pour over the stock.
- Put the lid on and place in oven.
- Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
- Top with coriander before serving. I like to serve mine with cumin and mint yogurt.