Here is a dead easy, one pan recipe for chicken, aubergine and pea pilaff. Bit of a family favourite. 1 1/2 tb sunflower oil 1 small onion chopped 1 aubergine cut into 1.5 pieces 6 chicken thigh fillets, cubed 2 tbs mild curry paste 250g long grain rice 500 ml chicken stock 150g frozen peas 3 tbs chopped coriander Heat 1 tbs oil in the pan and saute the onion and aubergine till golden, about 8 mins. Set the vegetables aside and add remaining oil with the chicken to the pan, season and fry for 5 mins until browned. Return the onion and aubergine to the pan. Add the curry paste and rice, stir for 1 minute, then add the stock. Bring to the boil, then reduce the heat to a slow simmer. Cover and cook for 10 mins, then add the peas and cook, covered for a further 5 mins. Take off the heat and set aside for 5 mins, then stir in the coriander and serve. Tastes better when cooked in a camper too!
sounds delish, mate so thanks for posting. You have karma and will be entered into January Meal of the Month too.