18 recipes
Page 1
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
North Indian Chicken Curry with Ginger, Coriander and Steamed Saffron Rice
myfoodbook.com.au
Chicken, olive and lemon tagine
womensweeklyfood.com.au
Keema meatball curry with buttery herb and almond rice
olivemagazine.com
Anardana gosht (lamb cooked in pomegranate)
olivemagazine.com
Neven Maguire's Aubergine and Potato Dhansak
rte.ie
Chicken biryani with almonds, saffron and rosewater
goodfood.com.au
Mel B’s Caribbean chicken curry
jamieoliver.com