This is done at a sprint, which is the shape of my life on any number of days. Because I'm also naturally very clumsy, all manner of accidents abound - but I digress. This is a rice, vegetable and chicken dish which you can cook in a casserole dish and forget about for a while - remembering to stir once. Here's what I just did.
With a pair of sharp kitchen scissors, cut up six chicken breasts. If they are already skinned, you don't need to brown them; if not, brown the pieces for a couple of minutes, so that they are seared and golden. Then chuck them into your casserole dish. I've used an enamel roasting dish in which I usually roast chickens. Now add a teaspoon of crushed red chillies, a tablespoon of so of garam masala (I know you should only add this at the end, but it will work as a warm subtle flavouring if added at the beginning, too) and plenty of freshly ground paper. I didn't add salt only because customer number five tonight is eleven months old, so I'll be adding that at the end. Toss the chicken in the spices, add eight finely chopped cherry tomatoes, three finely chopped garlic cloves, four potatoes peeled and cubed and a small cauliflower (not the leaves in this case) pulled into florets - or hell, just torn apart. I am a bit slapstick in the kitchen. Now add a couple of handfuls of frozen peas and, finally, 250 g of basmati rice, which you have first rinsed carefully. Toss the lot carefully and then add boiling water to cover, stir again and put the dish in the oven, lid on at 200 (hot - you know your oven best) and leave it for about thirty minutes, then stir and cook for another thirty minutes until the rise is done and the water all absorbed. You may need to add water during the cooking time; you can do this when you stir.
That's it. Salt to season at the end and garnish with crisply fried onions and fresh coriander if you like. x
With a pair of sharp kitchen scissors, cut up six chicken breasts. If they are already skinned, you don't need to brown them; if not, brown the pieces for a couple of minutes, so that they are seared and golden. Then chuck them into your casserole dish. I've used an enamel roasting dish in which I usually roast chickens. Now add a teaspoon of crushed red chillies, a tablespoon of so of garam masala (I know you should only add this at the end, but it will work as a warm subtle flavouring if added at the beginning, too) and plenty of freshly ground paper. I didn't add salt only because customer number five tonight is eleven months old, so I'll be adding that at the end. Toss the chicken in the spices, add eight finely chopped cherry tomatoes, three finely chopped garlic cloves, four potatoes peeled and cubed and a small cauliflower (not the leaves in this case) pulled into florets - or hell, just torn apart. I am a bit slapstick in the kitchen. Now add a couple of handfuls of frozen peas and, finally, 250 g of basmati rice, which you have first rinsed carefully. Toss the lot carefully and then add boiling water to cover, stir again and put the dish in the oven, lid on at 200 (hot - you know your oven best) and leave it for about thirty minutes, then stir and cook for another thirty minutes until the rise is done and the water all absorbed. You may need to add water during the cooking time; you can do this when you stir.
That's it. Salt to season at the end and garnish with crisply fried onions and fresh coriander if you like. x
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