INGREDIENTS
500g Tilda Basmati Rice
500g boneless, skinless chicken, cubed
2 tablespoons mild or medium curry powder
150ml sunflower oil
2 onions – 1 sliced, 1 chopped
2 cloves garlic
2-3 green chillies, seeded
2cm knob root ginger
200g Greek style yogurt
25g butter
2 tablespoons sultanas
2 eggs, hardboiled and peeled
Chopped fresh coriander or parsley
Salt and ground black pepper

METHOD
1. Mix cubed chicken with curry powder and 2 tablespoons oil. Cover and marinate for 30 mins.
2. Heat 4 tablespoons oil and fry sliced onion rings until well browned and crisp. Drain and reserve.
3. Blend chopped onion, garlic, chillies, ginger and 2 tablespoons oil in a food processor to a puree.
4. Boil Basmati rice for 5 minutes only. Drain and rinse in cold water.
5. Heat remaining oil in heavy-based saucepan and fry chicken until browned. Stir in onion puree and cook for 3 minutes. Mix in yogurt, season well and heat until bubbling.
6. Spoon rice on top, dot with butter, cover tightly and cook gently for 20 minutes. Fork rice and chicken lightly together, spoon onto serving dish. Top with onion rings, sultanas, eggs cut into quarters and coriander or parsley.

Serves 8