- 1½ tbsp olive oil
- 400g chicken breast fillets, cut into chunks
- 1 onion, peeled and finely sliced
- 2 cloves garlic, peeled and sliced
- 3 tbsp balti curry paste
- 300g basmati rice
- 2 bay leaves
- 1 stick cinnamon
- 6 cardamom pods
- 700ml hot chicken stock
- 100g frozen garden peas
- 14g fresh coriander, washed and roughly chopped
- 1 lemon, juiced
- 20g toasted flaked almonds
Preheat the oven to 200°C/gas mark 6. Heat half the oil in a casserole dish on the hob and cook the chicken for 5 minutes until browned. Transfer to a bowl and set aside.
In the same dish, add the remaining oil and onion and cook for 5 minutes until golden, adding a splash of water if needed. Stir in the garlic and curry paste, and cook for 30 seconds before adding the rice, bay leaves, cinnamon stick, cardamom pods and browned chicken. Stir to coat the chicken and rice all over.
Add in the hot stock, scraping up any of the bits from the bottom of the pan. Bring to a simmer. Cover with foil followed by a tight-fitting lid and place in the oven to cook for 15 minutes.
Remove from the oven and stir through the peas, then return to the oven for a further 5 minutes until the rice is tender. Stir in the chopped coriander and lemon juice, and scatter with the flaked almonds to serve.