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- 50g butter
- 1 large red onion, peeled and thinly sliced
- 2 cloves of garlic, peeled and sliced
- 2 chicken breasts (350g) diced
- 2 tbs curry powder
- 1 tin chickpeas, drained and rinsed
- 100g dried apricots, sliced
- 1 chilli sliced in half lengthways and deseeded
- 300g basmati rice, rinsed
- Salt and black pepper
- 800mls chicken stock
- Pinch of sugar
- For the lime and coriander cream:
- I bunch of coriander (35g) roughly chopped including stalks
- 250mls cream
- Juice of 2 limes and zest of 1
- Pinch of salt
- Some shop bought crispy onions to serve (optional)
1 Set the oven to 185 degrees.
2 Melt the butter in an ovenproof pot and add the onion and garlic. Cook gently for five minutes then add the chicken and curry powder. Cook for a further five minutes until the onions soften and the chicken colours a little.
3 Add the chickpeas, apricots, chilli, rice and seasoning, then stir together.
4 Add the stock and the sugar, bring to a simmer, cover and cook in the oven for 20 minutes.
5 Remove from the oven, fork through the rice then drape a clean tea towel over the pot and replace the lid.
6 To make the lime and coriander cream, pulse all the ingredients together, then chill. Be careful, if you blend too much it will overthicken.
7 Serve the rice in warm bowls with the cream drizzled over the top along with a scattering of crispy onions.
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