Coronation chicken pilaf

Name: Coronation chicken pilaf
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp vegetable oil or ghee; 1 onion finely sliced; 4 skinless and boneless chicken thighs cut into quarters; 2 tbsp korma paste; 250g pouch basamati rice; 50g Greek yogurt; ½ small pack mint leaves finely chopped, plus extra to serve; ½ tbsp mango chutney; pomegranate seeds and toasted flaked almonds, to serve

25 min

Coronation chicken pilaf

Prep—

Cook20 min

Additional5 min

Total25 min

Good Food team

Ingredients

1 tbsp vegetable oil or ghee
1 onion finely sliced
4 skinless and boneless chicken thighs cut into quarters
2 tbsp korma paste
250g pouch basamati rice
50g Greek yogurt
½ small pack mint leaves finely chopped, plus extra to serve
½ tbsp mango chutney
pomegranate seeds and toasted flaked almonds, to serve

Instructions

4 steps

Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 mins.

5 min

Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.

8 min

Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste.

Turn up the heat and add the yogurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 mins – you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.

2 min

Progress

0 / 4 steps