Curry Chicken And Tomato Pilaf Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with curry powder, turmeric, salt, and yogurt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a large pan and sauté onions until golden brown. Add garlic and cook for another minute.
• STEP 3.Add the marinated chicken and cook until it is browned on all sides. Add tomatoes, cumin, coriander, and chili powder. Cook for 5 minutes.
• STEP 4.Add the basmati rice and stir well to coat it with the spices. Pour in water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and the chicken is tender.
• STEP 5.Fluff the rice with a fork and garnish with fresh cilantro. Serve hot with raita or yogurt on the side.

Cooking Tips

• For extra flavor, you can add a cinnamon stick and cardamom pods to the pan while sautéing the onions.
• If you prefer a spicier dish, you can increase the amount of chili powder or add chopped green chilies.
• To make the pilaf more colorful, you can add a handful of frozen peas or diced bell peppers along with the tomatoes.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pilaf in a microwave or on the stovetop, adding a splash of water to prevent it from drying out.
• Serve the curry chicken and tomato pilaf as a main course with a side of naan bread or steamed vegetables.