Quick chicken curry with fragrant turmeric pilaf
A quick family supper curry. The peanut butter adds flavour and crunch.
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Loading... Ingredients
- 30 ml (2 tbsp) sunflower oil
- 500 g chicken thigh fillets, skinned, boned, cut into pieces
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 long green chillies, seeds removed, finely chopped
- 10 ml (2 tsp) finely grated fresh ginger
- 30 – 45 ml (2-3 tbsp) mild curry paste
- 1 X 410 g can chopped tomatoes
- 400 ml coconut milk
- 30 ml (2 tbsp) crunchy peanut butter
- 30 ml (2 tbsp) chopped coriander
- 1 3/4 cups Spekko India Gate Classic Basmati Rice
- 20 g unsalted butter
- 15 ml (1 tbsp) sunflower oil
- 1 small onion, finely chopped
- 8 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 5 ml (1 tsp) turmeric
- 12 fresh curry leaves
- 500 ml (2 cups) water
- salt and pepper to taste
Pilaf
Method
- Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, until the chicken starts to brown.
- Add curry paste and cook, stirring, for a further 1 minute or until fragrant. Season, then stir in tomato, coconut milk and peanut butter until combined. Cover and simmer until the chicken is cooked through and the sauce has thickened. Stir through chopped coriander.
- Meanwhile, for the pilaf, wash the rice under cold running water to remove any starch. Drain and set aside. Heat the butter and oil in a saucepan over medium-low heat.
- Add the onion and cook, stirring, for 5 minutes or until softened but not coloured. Add washed rice, spices and curry leaves and stir for 1-2 minutes until fragrant. Add water and salt, increase heat to medium-high and bring to a simmer.
- Reduce heat to low. Cover and cook for 20 minutes. Remove from heat and stand, without removing the lid, for 5 minutes until the liquid is absorbed and rice is cooked.