- 1.5 tbsp olive oil
- 400 g British chicken breast fillets, cut into chunks
- 1 onion, peeled and finely sliced
- 2 cloves garlic, peeled and sliced
- 3 tbsp balti curry paste
- 300 g basmati rice
- 2 bay leaves
- 1 stick cinnamon
- 6 cardamom pods
- 700 ml hot chicken stock
- 100 g frozen British garden peas
- 14 g fresh coriander, washed and roughly chopped
- Juice of 1 lemon
- 20 g toasted flaked almonds
Preheat the oven to 200°C, fan 180°C, gas 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 casserole, add the remaining oil and the 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, 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.