Ingredients
Scale
- 250 g leftover roast chicken
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp chilli powder
- 0.25 tsp ground tumeric
- salt and pepper to taste
- 120 ml yoghurt
- 3 tbsp oil
- 1 chopped onion (medium)
- 2 cardamom pods (bruised)
- 1 cm cinnamon stick (crushed)
- 200g basmati rice
- 1 pint stock (vegetable or chicken)
Instructions
- In a bowl mix the spices and seasoning with the yoghurt to make the marinade.
- Add the the chicken and mix well so all the chicken has a generous coating of the yoghurt marinade.
- Cover the bowl with clingfilm, and place in the fridge to marinate. If you are in a rush, 30 minutes is fine. If you have time, a couple of hours is great.
- When you are ready, on a low heat, heat three tablespoons of oil in a large solid bottomed frying pan.
- Add the chopped onion and the cardamom and cinnamon stick. And continue to fry on a low heat until the onions are soft and transparent.
- Now add the chicken, and stir into the onion and spices.
- Keep the frying pan on a low heat and cover. Allow the chicken to cook for 15 minutes. Check that the chicken does not dry out, if it does just add a little water.
- Now add the basmati rice, stir into the chicken, followed by the pint of stock.
- Keep the frying pan on a low heat, and cover and cook for about 15 minutes or until the rice is cooked.
- Garnish with fresh coriander leaves and serve. Lime pickle is the perfect accompaniment to this dish. Eat and enjoy.