Chicken Pilaf

Serves 4-6

Ingredients 

Light Olive Oil
10 Cardamom Pods
2 tea spoons Turmeric
1 Cinnamon stick

1 Red onion (halved and thinly sliced)
175g Okra (washed)
200g Button mushroom (washed)
1 Red Pepper (Seeded and cut into 2cm (1inch) squares 

6 Chicken Thighs with skin on
2 table spoons Curry paste

2 cups Basmati Rice
2 Cups Chicken Stock

Method

Pre-heat oven to 180 degC (360 degF)

Heat oil in a heavy based casserole until lightly smoking

Lightly crush cardamom pods and add with turmeric and  cinnamon

Stir to combine with oil for about 30 seconds

Fry onion until transparent

Add Pepper, Mushrooms and Okra stir fry for 2 minutes

Remove vegetables and set aside

Add more oil and heat until smoking

Brown Chicken

Mix curry paste with a little chicken stock to form a loose paste

Add curry paste mix to the pan and coat chicken. Stir for a minute

Reintroduce vegetables to the plan and stir.

Add rice and stir to incorporate the rice and coat until translucent

Add Stock until just covering the chicken and vegetables

Bring to the boil, cover and place in the oven for 30 minutes or until the stock is absorbed, rice soft and chicken cooked.