tsp mild curry powder
tsp brown sugar
garlic cloves (crushed)
tsp sea salt
gm chicken breast
cup vegetables stock
cup basmati rice (rinsed & soaked for 10 min)
Coriander or parsley for garnish
Mix curry powder, brown sugar, garlic and salt with a bit of Noor Oil as a marinade for the chicken. Coat the chicken well with marinade and then put it in the fridge for 30 min.
Add some Noor Oil in a pan and toss your drained rice in there with saffron, stir in a little to the sizzle then add the warm stock to cover the mixture. Cover and cook on a high heat, till you can see the rice bubbling at the top. Lower heat and simmer for 10 minutes until the rice is done.
Take the chicken from the fridge; heat some Noor Oil in a frying pan and start cooking your chicken in batches until brown and cooked all the way. Now the chicken is ready to be served.
Put some rice on a plate; place the chicken by the side, sprinkle with nuts and parsley for an attractive looking dish ready to be served to your guests.