Ingredients For the spicy chicken 450 g chicken thighs cut into 5 cm pieces
1 -2 tsp red curry paste
Bit of plain flour for dusting
1 spring onion, sliced
210 g jar apricot halves
75 g chicken stock
100 g yoghurt
2 tbsp fresh coriander, chopped
Bit of coriander for garnish
For the almond rice 1 small stick celery, chopped
½ green pepper, chopped
65 g shallots (or onion), chopped
1 clove garlic, finely chopped
50 g slivered almonds
¾ tsp Worcestershire sauce
¾ tsp salt
¾ tsp pepper
½ tomato, chopped and seeded
3 spring onions, chopped
2 tbsp parsley, chopped
115 g white rice
Method For the almond rice
In a large fry pan (I used this also for the chicken otherwise a small one will do!), heat some butter or oil and cook the onion for a few minutes.
Add the celery, garlic and green pepper and cook about 5 minutes till it just starts to get soft.
Remove from the pan and keep these vegetables on a plate.
Add a bit more oil if needed, and add the slivered almonds and stir till they are lightly browned. Add the Worcestershire sauce and stir.
Put this also on a plate for later on.
In a saucepan, bring 450 ml of water to the boil, add the salt, pepper, tomato, parsley, spring onion, partly cooked vegetables and browned almonds, and bring back to the boil.
Add the rice, stir well and reduce the heat to minimum.
Cover and cook for about 20 - 25 minutes till the water has absorbed. I usually turn off my flame about 5 - 10 minutes earlier and allow the rice to continue absorbing the water, as this stops it sticking to the pan.
For the spicy chicken
While the rice is cooking prepare the chicken by lightly coating it in the flour.
Heat some oil in the same large fry pan as you started the rice vegetables in, and add the curry paste.
Stir on a low heat for a minute or so, and then add the spring onion and chicken.
Cook on a medium heat for about 3 - 4 minutes, stirring several times, or until the chicken is starting to brown.
Meanwhile, drain the apricots and keep ½ cup of the juice.
Add this juice to the chicken, then add the stock and the apricots. Bring to the boil, and then turn down the heat and simmer for about 15 minutes, or until the chicken is done.
You may need to add some more juice, stock or water if the liquid all boils away
This should coincide with the rice being finished so the meal is ready all at the same time.
Mix together the yoghurt and chopped coriander.
Put the chicken in the middle of the plates, and surround with the almond rice.
Add a few large blobs of the yoghurt mixture.
Garnish with extra coriander (optional) and serve.