Chicken pilau
This flavourful chicken pilau combines fragrant basmati rice with tender chicken thighs, sweet peas, and currants simmered in coconut milk and spices. The gentle, slow cooking allows the rice to absorb all the rich curried flavours while staying light and fluffy. It is a satisfying one-pot dish perfect for any day of the week.
Ingredients
- Vegetable oil45 ml
- Garlic2 კბილი
- Coconut milk200 ml
- Vegetable stock200 ml
Instructions
6 steps- 1
Preheat the oven to 180C/160C Fan/Gas 4.
180°C
- 2
Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning.
5 min
- 3
Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute.
6 min
- 4
Stir in the rice, followed by the coconut milk and vegetable stock. Bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate, and scatter over the currants.
- 5
Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38-40 minutes until the rice and chicken pieces are tender and the stock is absorbed.
40 min
180°C
- 6
Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves. Serve with dollops of chutney and/or yoghurt.
5 min
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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