One-pot chicken piraf
One-pot chicken piraf is perfect for mid-week dinner. You can have a well-balanced dinner in about an hour.
Servings: 4 people
Equipment
- Pot (24cm diameter) with a lid or large frying pan with a lid
Ingredients
- 400 gram Boneless, skinless chicken thigh (cut into bite-size pieces)
- 150 gram Onion (chopped finely)
- 2 cloves Garlic (chopped finely)
- 2 Paprika (red & yellow - deseeded and cut into bite-size pieces)
- 150 gram Green beans (trimmed and cut into 3cm length)
- 2 tablespoon Oil
- 4 tablespoon Mild curry paste
- 4 tablespoon Ketchup
- 1½ cup Basmati rice (about 250g)
- 1 Chicken stock cube
- 1½ cup Water
- 40 gram Raisin
- 30 gram Sliced almonds (optional)
Instructions
- If you like to top with sliced almonds, place the sliced almonds in a non-stick frying pan and heat over medium heat. Cook until the almonds are golden. When they turn golden, remove them from the frying pan and let it cool.
- Heat a pot over medium heat and add oil. Add chopped onion and garlic and fry for 3 minutes or until softened.
- Add chicken and fry for 5 minutes or until lightly colored all over.
- Add paprikas and green beans, and stir constantly for a couple of minutes.
- Add curry paste and ketchup and mix well.
- Then add rice, raisin, chicken stock cube and water and stir well. Bring it to a boil, then cover and cook over low heat for 20 - 25 minutes. By which time the chicken is cooked and rice is soft, and almost all liquid is absorbed. If the rice on the surface has not been cooked yet, mix it with cooked rice and cook for another 3 to 5 minutes.
- Turn off the heat and leave to stand for another 5 minutes. Remove the lid and gently stir the pilaf, serve on a plate, and sprinkle the almonds.
Notes
Curry paste tastes quite different depending on the product, so add a little less at first and add more as you need.