1. Season chicken cubes with salt and pepper. 2. Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate. 3. Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking. 4. Add in curry powder and turmeric; stir for 1-2 minutes to release flavours. 5. Add in basmati rice and stir with wooden spoon for 2-3 minutes. 6. Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine. 7. Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat. 8. At this point adjust the curry powder to taste. 9. Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed. 10. Season with salt and lots black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
