Benito Martin
Play around with different spices in the pilaf – cloves and star anise work very nicely, as do fresh curry leaves. This dish reheats well, so consider doubling it to ensure there’ll be leftovers.
Ingredients
Method
1.Preheat oven to 230°C. Combine yoghurt, garlic and garam masala in a large bowl, add chicken and toss to coat. Season, spread out on large baking tray lined with baking paper and roast until browned and juices run clear when a thigh is pierced with a skewer (18-20 minutes).
2.Meanwhile, for cardamom-coconut pilaf, heat ghee in a large saucepan over medium-high heat, add onion and cardamom, season to taste and sauté until onion is softened and translucent (4-5 minutes). Add rice and stir to coat, then add chicken stock, coconut milk and soaked saffron and water and bring to the boil. Cover with a tight-fitting lid, then reduce heat to low and simmer for 14-15 minutes. Remove pan from the heat, remove lid and add currants and chickpeas, re-cover and stand for 5 minutes, then fluff with a fork.
3.Divide pilaf among plates, top with chicken, coconut, coriander and chillies and serve with lime and extra yoghurt.
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