- 1 tbsp oil
- 1 chicken thigh, chopped into three pieces
- ½ onion, diced
- 1 garlic clove, crushed
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp cayenne pepper
- 1 tsp curry powder
- ½ tsp red chilli, diced
- 150ml/¼ pint chicken stock
- ½ onion, diced
- 1 tbsp oil
- 2 cardamom pods, slightly crushed (optional)
- 100g/3½oz rice
- 1 tsp curry powder
- ½ tsp turmeric powder
- 100ml/3½fl oz chicken stock
- ½ red chilli, diced
- handful mangetout
- 55g/2oz butter
- 1 tbsp Greek yoghurt
- For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.
- Add the spices and chilli and stir for one minute.
- Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
- Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.
- Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.
- Add the butter to the cooked rice and stir through.
- To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt.