Almond, Pea and Coriander Pilaf with Chicken

·         2 tbsp olive oil

·         4 chicken breasts, bite sized pieces

·         1 onion, finely chopped

·         1 tbsp finely chopped garlic

·         1 fresh long green chilli, seeded & chopped

·         2 tsp ground coriander

·         1 tsp cumin

·         8 curry leaves

·         1 ½ cups basmati rice

·         2 ¾ cups chicken stock

·         1 ½ cups peas

·         1 ½ cups toasted slithered almonds

1.       Heat half the oil in a saucepan over high heat. Add half the chicken and cook, turning occasionally for 2 – 3 minutes, or until golden brown. Transfer to a bowl. Repeat with the remaining chicken.

2.       Heat the remaining oil in a large saucepan over a medium heat. Add onion, ginger, garlic and chilli and cook, stirring for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring for 1 minute or until aromatic. Add chicken stock; bring to the boil. Reduce to a low heat and cook, covered for 12 minutes or until all liquid is absorbed and the rice is tender. Remove from the heat; sprinkle with peas, cover and set aside for 10 minutes.

3.       Add the almonds and use a fork to fluff the rice, stir the almonds and peas through.