Ingredients:-
- 60ml/4 tbsps vegetable oil
- 4 garlic cloves, finely chopped
- 1 chicken (about 1.5kg/3-3.5 lbs) or chicken pieces, skinned and boned and cut into bitesize pieces
- 1 tsp garam masala
- 450g jasmine rice, rinsed and drained
- 2 tsps salt
- 1 litre/ 4 cups chicken stock
- small bunch of fresh coriander, chopped to garnish
1. Heat the oil in a wok or flameproof casserole, which has a lid. Add garlic and cook over a low to medium heat until golden brown. Add the chicken, increase the heat and brown the pieces on all sides. (You may want to cook in batches)
2. Add the garam masala, stir well to coat the chicken all over in the spice, then tip in the drained rice. Add the salt and stir to mix.
3. Pour in the stock. stir well, then cover the wok or casserole and bring to the boil . Reduce the heat to low and simmer for 10 minutes until the rice is cooked and tender.
4. Lift the wok or casserole of the heat, leaving the lid on and leave for another 10 minutes. Fluff up the rice grains with a fork and spoon on to a platter. Sprinkle with the coriander and serve immediately.
Try this recipe. It tasted pretty good in my opinion.....
