Coronation Chicken Pilaf
by Cherrypick
Cook this speedy flavour-packed pilaf in just 25 minutes. A twist on chicken curry, it's served with pomegranate seeds, toasted flaked almonds and mint leaves.
Method
Based on 2 servings, adjust as needed.
Step 1
Cut the chicken thighs into quarters and slice the onion. 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. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.
Step 2
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 yoghurt, 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.
- Ingredients
- Based on 2 servings
-
40g Pomegranate Seeds, to serve 1x Sainsbury's Pomegranate 80g -
1 handful Toasted Flaked Almonds, to serve 1x Sainsbury's Flaked Almonds, SO Organic 100g -
1tbsp Vegetable Oil Or Ghee 1x Sainsbury's Vegetable Oil 1L -
1 Onion, finely sliced 1x Sainsbury's Onions Loose -
4 Skinless And Boneless Chicken Thighs, cut into quarters 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g -
2tbsp Korma Paste 1x Sainsbury's Aromatic Korma Curry Paste, Inspired to Cook 200g -
250g Basamati Rice, pouch 1x Ben's Original Classic Basmati Microwave Rice 220g -
50g Greek Yogurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
0.5tbsp Mango Chutney 1x Sainsbury's Sweet Mango Chutney 240g -
10g Mint Leaves, finely chopped, plus extra to serve 1x Sainsbury's Fresh Packed Mint 30g