curried chicken pilaf

curried chicken pilaf

Delicious and good for your heart, this curried chicken pilaf is a great one-dish meal.

  • 45 mins
  • 4
  • Intermediate

INGREDIENTS

  • 60ml olive oil
  •  onion, chopped
  • 3 garlic cloves, crushed
  • 100g brown rice
  • 100g barley
  • 750ml chicken stock
  • 60g dried peaches, chopped
  • 60g dried apricots, chopped
  • 60g dried cranberries
  • 500g chicken breasts, cut into strips
  • 45ml masala curry
  • handful coriander and mint, chopped

METHOD

  1. Heat half of the oil on medium-high and sauté the onion and garlic. Add the rice and barley, and fry for 2 minutes or until lightly toasted. Add the stock. Bring to a boil, reduce heat and simmer for 35-40 minutes or until the stock has evaporated, and the rice and barley are tender. Add the peaches, apricots and cranberries. Season.
  2. Heat the remaining oil on medium-high. Season the chicken strips with masala curry. Fry the chicken for 5 minutes on each side or until golden brown and cooked. Season.
  3. Toss the chicken through the pilaf. Serve with coriander and mint.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: SALIE VAN HEERDEN

Magazine issue date: June, 2016


Top

Send this to a friend