Ingredients

300g basmati rice

25g butter

1 large onion

finely sliced

1 bay leaf

3 cardamom pods

small cinnamon stick

1 tsp turmeric

4 skinless chicken breasts, cut into large chunks

4 tbsp curry paste (we used Patak's balti paste)

85g raisins

850ml chicken stock

30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve.

Method

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds

PREP: 10 MINS

COOK: 30 MINS