Coronation chicken pilaf

• vegetable oil↗1 tbsp tbsp

  or ghee

• onion↗1

  thinly sliced

• skinless, boneless chicken thighs↗4

  cut into quarters

• curry paste↗2 tbsp tbsp
• basmati rice↗250g pouch g
• Greek yogurt↗50g g
• mint↗½ small pack

  leaves thinly sliced, plus extra for serving

• mango chutney½ tbsp tbsp
• pomegranate seeds↗

  and toasted almond flakes, for serving

Step-by-step instructions

1. 1

   Heat the oil or ghee in a pan over medium heat, add the onion and cook until it begins to soften, about 5 minutes. Add the chicken thighs and fry until golden and almost cooked through, about 8‑10 minutes.

2. 2

   Add the curry paste and stir to coat the ingredients, then pour in the rice pouch with a splash of water. Stir again so everything is coated with the paste. Increase the heat and add the yogurt, mint, mango chutney and a little seasoning, then leave for 2‑3 minutes – you want the bottom to brown slightly. Remove from the heat and sprinkle with pomegranate seeds, almond flakes and a few mint leaves before serving.