Indian Chicken Curry Pilaf Recipe

Name: Indian Chicken Curry Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 boneless skinless chicken thighs (cut into about 1-inch cubes); 2 tablespoons butter; 4 tablespoons vegetable oil; 1 tablespoon butter; 3 large onions, finely chopped; 1 teaspoon sugar; 2 -3 tablespoons fresh minced garlic; 1 -2 tablespoon curry powder (or to taste); turmeric (or to taste); 1 pinch saffron (optional); 2 cups basmati rice (rinsed well under cold water before using); 2 cups low sodium chicken broth; 2 cups water (less 2 tablespoons); 1/2 cup dark raisin (can use more); 1 cup frozen peas (slightly thawed, just run under hot water); 1/2 cup slivered almonds (toasted preferably); salt and black pepper

Servings: persons

7 boneless skinless chicken thighs (cut into about 1-inch cubes)
2 tablespoons butter
4 tablespoons vegetable oil
1 tablespoon butter
3 large onions, finely chopped
1 teaspoon sugar
2 -3 tablespoons fresh minced garlic
1 -2 tablespoon curry powder (or to taste)
turmeric (or to taste)
1 pinch saffron (optional)
2 cups basmati rice (rinsed well under cold water before using)
2 cups low sodium chicken broth
2 cups water (less 2 tablespoons)
1/2 cup dark raisin (can use more)
1 cup frozen peas (slightly thawed, just run under hot water)
1/2 cup slivered almonds (toasted preferably)
salt and black pepper

1
Season chicken cubes with salt and pepper.
2
Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
3
Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
4
Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
5
Add in basmati rice and stir with wooden spoon for 2-3 minutes.
6
Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
7
Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
8
At this point adjust the curry powder to taste.
9
Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
10
Season with salt and lots black pepper.

1310

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 boneless skinless chicken thighs (cut into about 1-inch cubes), 2 tablespoons butter, 4 tablespoons vegetable oil, 1 tablespoon butter, and more.

Yes, Indian Chicken Curry Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chicken Curry Pilaf

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