Serving Size : 2 Preparation Time :1:00
Categories : "Main Meal" "Indian Style"
1 medium carrot -- peeled and cut into 1cm dice
1 small potato -- peeled and cut into 1cm dice
2 large onions -- 1 chopped, 1 sliced thinly
3 inches ginger -- crushed
3 cloves garlic -- crushed
1/2 teaspoon chilli powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup frozen peas
1/2 small courgette -- diced 1cm cubes
2 small chicken breasts, skinless and boneless -- cut into bite sized pieces
3/4 cup rice -- washed
coriander leaves
1 tablespoon flaked almonds -- toasted
oil for frying
good pinch saffron strands or powder
Cook the cubed potato and carrot in a pan of boiling water until tender, set aside.
Heat a wok and fry the onion slices in groundnut oil until golden brown, drain on kitchen paper and set aside.
Add a little more oil and fry the chopped onion until it begins to turn golden brown, add the diced cooked vegetables and brown lightly.
Add the spices, garlic, ginger and chicken, combine well and allow to lightly brown.
Add the rinsed rice and coat with the spices, stir well.
Add 1 cup (8 fluid ounces/250 mls) water, a good pinch of saffron, and either cover tightly and cook over a low heat for 30 minutes, do not remove the lid during this time, or tip the whole mixture into a rice cooker and allow to cook.
When all the liquid is absorbed stir in the fried onions and allow to reheat.
Check the seasoning and stir in the coriander. Top with the almonds before serving.
