Curry Chicken Pilaf in 30 Minutes or Less
An incredably delicious Curry Chicken Pilaf that can be made in 30 minutes flat.
Ingredients
- 1 lb diced chicken thighs
- 2 cups chicken stock
- 1 cup basmati rice
- 1 cup diced onion
- 2 tablespoon chopped garlic
- 2 tablespoon madras curry powder
- ½ teaspoon cumin
- ¼ teaspoon coriander
- 1 teaspoon Kosher Salt or ½ teaspoon Table Salt
- Pepper to taste
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon grated ginger
- ½ cup peas
- 2 tablespoon raisins
- ¼ cup olive oil
Instructions
- Combine 2 tablespoon olive oil with the spices and mix.
- Toss the chicken with the spices.
- Heat a large pan over medium-high heat.
- Add the remaining olive oil and brown the chicken on all sides.
- Add in the onion and garlic. Sauté for about 3 minutes.
- Add the rice into the pot and sauté for another 2 minutes.
- Add the Chicken stock and peas, bring to a boil over high heat. Boil for about 2 minutes.
- Season with salt and pepper, add in the peas, put a lid on the pot, turn the heat down to low and simmer for 5 minutes.
- Remove from the heat garnish with cilantro and serve.