Curry chicken and tomato pilaf
Curry chicken and tomato pilaf combines tender chicken with aromatic basmati rice and a rich curry flavour, topped with almonds and fresh coriander. This one-pot dish is ideal for a hearty family meal or entertaining guests.
Cook time 30 min
Prep time 20 min
Ingredients:
1 short spray cooking spray oil1 lb chicken breasts
1 onion
2 tbsp curry paste
2 cups basmati rice
3 cups chicken gravy
2 tbsp almonds
1 tomato
1/4 cup coriander leaves
Curry chicken and tomato pilaf is a flavorful and satisfying dish that brings together the rich tastes of curry, succulent chicken, and aromatic basmati rice. This recipe is perfect for those looking to enjoy a hearty meal with a touch of exotic flavor. Whether you are preparing dinner for the family or impressing guests, this dish is sure to be a hit.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear.
- Cut the chicken into bite-sized pieces.
- Finely chop the onion and dice the tomato.
- Chop the coriander leaves.
- Spray a large, deep skillet or pot with a short burst of cooking spray oil and heat over medium-high heat.
- Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the finely chopped onion. Cook, stirring frequently, until the onion becomes soft and translucent, about 3-4 minutes.
- Add the curry paste to the onions and cook, stirring constantly, for about 1-2 minutes until fragrant.
- Add the rinsed basmati rice to the skillet and stir well to coat the rice with the curry and onion mixture.
- Pour in the chicken gravy. Stir well to combine all ingredients.
- Return the browned chicken pieces to the skillet and add the diced tomato. Stir to incorporate all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 18-20 minutes, or until the rice is tender and has absorbed the liquid. If necessary, add a little more chicken gravy or water during cooking to ensure the rice is properly cooked.
- While the pilaf is cooking, toast the almonds in a small dry skillet over medium heat until they are golden brown and fragrant, about 2-3 minutes. Set aside.
- Once the pilaf is done, fluff it gently with a fork.
- Sprinkle the toasted almonds and chopped coriander leaves over the top of the pilaf.
- Serve the Curry Chicken and Tomato Pilaf hot, garnished with additional coriander leaves if desired.
Curry chicken and tomato pilaf is a delightful fusion of spices and textures that will tantalize your taste buds. With its vibrant colors and inviting aroma, this dish is as pleasing to the eyes as it is to the palate. Remember to follow the tips for an enhanced culinary experience. Enjoy your meal!
Curry chicken and tomato pilaf FAQ:
A large, deep skillet or pot is recommended to accommodate all the ingredients and allow for even cooking.
Simmer the pilaf covered for about 18-20 minutes, or until the rice is tender and has absorbed the liquid. If the rice is not done, you can add a bit more chicken gravy or water.
Yes, you can use other types of rice such as jasmine rice or long-grain white rice, but cooking times may vary. Adjust accordingly based on the type of rice used.
Cool the pilaf to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
If you don’t have chicken gravy, you can use chicken broth or stock, but be sure to adjust seasonings as needed to maintain flavor.
Tips:
- Tip 1: For an even more intense flavor, marinate the chicken breasts in curry paste for a few hours before cooking.
- Tip 2: Toast the almonds in a dry pan before adding them to the pilaf for added crunch and a deeper nutty flavor.
- Tip 3: If you prefer a spicier dish, you can add more curry paste or include some finely chopped chili peppers.
- Tip 4: Use fresh coriander leaves to garnish at the end for a burst of fresh, herby flavor.
Nutrition per serving
4 ServingsCalories 400kcal
Protein 30g
Carbohydrates 44g
Fiber 2.66g
Sugar 4.02g
Fat 11g
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