{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Creamy Indian Chicken with Pilau Rice

4 breasts of Chicken
1 tsp. Turmeric
1 tsp. Paprika
1/2 tsp. Chili
2 oz. Butter
1 Medium Onion
3 Cloves Garlic
1 tbs. Curry Powder
1 tsp. Chilli Powder
1 tsp. Cumin
1 10 oz. Tin Chopped Tomatoes
4 oz. Cream
Salt and Pepper

Pilau Rice:

10 oz. Rice
2 tbs. Sunflower Oil
2 Scallions
2 oz. Pine Nuts
2 tsp. Turmeric
Salt and Pepper
Boiling Water

Curry:

Cut the chicken breasts into half inch cubes.
Mix together the teaspoons of paprika, turmeric and chili and sprinkle over the chicken.
Rub these together to coat the chicken.
Heat a little sunflower oil in a large pan.
Cook the spiced chicken in the hot oil until browned on all sides.
Take these off the pan and put to one side.
Slice the onion finely and chop the garlic.
Cook these in the butter on a gentle heat until soft.
Add the curry powder, chili and cumin and cook for 5 mins gently to cook the spices.
Add the tinned tomatoes, bubble these up well together, add the cream and bring it back to the boil. Put in the pieces of cooked chicken and let these continue to simmer for 10 to 15 mins until the chicken is cooked through.

Rice:

Heat 2 tbs. sunflower oil in a large pan.
Into this put the 2 scallions which you have finely chopped and let them soften for a few minutes.
Add the pine nuts and continue to cook until they colour.
Put in the rice and stir well into the oil in the pan.
Let this fry a little with the oil for a minute or two and have ready a kettle with about one and a half pints of boiling water.
Pour a cupful of this into the rice and continue to simmer until this water has been absorbed.
Sprinkle over the turmeric and another cupful of boiling water and simmer again until absorbed.
Season with salt and pepper and continue adding boiling water until the rice is tender and all the water is absorbed.
Keep hot and serve with the chicken.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef