1 tbsp fried shallots
2 tbsps toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
1/4 tsp ground cinnamon
1/4 tsp turmeric
6 fl oz natural yoghurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper
Instructions...
1) Boil the rice in 3 pts water with a little salt for 8
minutes, stirring once and keeping the water at a
rolling boil. Drain and reserve.Meanwhile, thinly slice
the chicken breasts.
2) In a large saucepan or casserole with a tight fitting
lid heat the oil and fry the shallots, ginger and garlic
for 2 minutes, stirring constantly.
3) Add te chicken, raise the heat and stir fry for 3
minutes. Add all the ground spices and stir again for a
few seconds.
4) Add the yoghurt and stir for one minute, then add the
sugar and raisins or sultanas and stir again.Check
seasoning.
5) Put the rice on top then cover the saucepan with foil or
a damp teatowel and put the lid on tightly. Reduce the
heat to low and cook undisturbed for 10 minutes. Remove
from heat and rest, still covered, for 5 minutes.Uncover,
sprinkle with the garnishes and serve.
