Serves 6 hungry adults
Ingredients
1 tablespoon oil
700g chicken thigh fillets (boned and skinless)
Salt & Pepper
1 large onion, diced
1 pint vegetable or chicken stock
2 large peppers, diced
2 tablespoons Tikka Masala Spice Paste
300g basmati rice
1 tin coconut milk
Flaked Almonds to serve
Method
Take a heavy bottomed pan (with a lid) and heat to medium with oil in the bottom. Sear off the chicken in the pan until coloured then remove the chicken and put to one side on a plate.
Cook the onions until a little softened in the pan juices, add a little vegetable stock to help loosen the caramelised pieces. Then add the peppers and tikka masala paste. Stir well so that the paste begins to cook out on the heat.
Pour the dry rice directly into the pot and cook dry ( this is important) so that the rice begins to toast slightly in the heat. Turn off the hob. Pour stock into the pot and stir, make sure that the liquid is not boiling or simmering. Add the coconut milk and stir slowly until combined. If the liquid is too hot the milk will split.
Add the par-cooked chicken to the saucepan and stir one last time. Put the lid on and cook in the oven at 170 degrees for 25-30 minutes.
Toast the flaked almonds on a dry pan until golden.
Serve the rice dish with the flaked almonds on top. Fresh coriander if you have any as well.
I like to stir in some frozen peas for the last 3 minutes of the cooking process but you might prefer spinach or eating it plain as it is!