Chicken Pilau
Ingredients
500g rice ½ cup fresh peas, cooked
1 large onion 2 tbsp oil
2 large cloves garlic 1 cm piece fresh ginger
1½ tsp pilau masala 1½ tsp chicken masala
1 tbsp tomato paste 2 large, red ripe tomatoes
1 bunch fresh coriander 2 large carrots
2 medium-size potatoes 1½ -1 tsp chili powder (optional)
300g chicken breast, bones &skin removed 1½ level tsp salt
Method
1. Slice the onions and peel and grate the ginger and garlic on the smallest holes of the grater. Peel and grate the carrots on the largest holes of the grater. Finely chop enough coriander to make up 4 tbsp. Peel and chop the potatoes into bite-size cubes. Finely chop the tomatoes.
2. Chop the chicken flesh into bite-size cubes.
3. Heat the oil in a medium-size pan and fry the onions until they begin to colour. Add the garlic, ginger, pilau and chicken masala, salt and chili powder, if using. Stir briskly on medium heat for 2-3 mins.
4. Add the chicken and cook stirring until well browned. Remove the chicken from the pan, cover and put aside.
5. In the same pan add the tomatoes and cook stirring for 1-2 mins. Add the tomato paste and continue stirring for a further 1-2 mins. Add the potatoes and enough water to form a thick sauce. Continue cooking stirring occasionally, until fairly dry.
6. Meanwhile, boil one litre of water in a kettle or in a separate pan.
7. Add the rice to the potato mixture and give it a good stir. Return the chicken to the pan with the grated carrots and chopped coriander. Mix well. The mixture should be quite dry.
8. Pour in 1 litre of hot water and bring to the boil. Reduce the heat and cover the pan as soon as it starts simmering. Add the cooked peas, half-way through the cooking. Cover the pan – do not stir at all! After the rice is cooked stir it up to evenly distribute the chicken and vegetables. Serve hot with fresh fruit juice.
