• 1 tablespoon sunflower oil
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 1 red pepper, deseeded and chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 2 teaspoons chilli powder
  • 2 teaspoons curry powder
  • 4 large chicken thighs, cut into bite-sized pieces
  • 200 g (7 oz) basmati rice
  • 600 ml (1 pint) chicken stock
  • 125 g (4 oz) ready-to-eat dried apricots, chopped
  • 3 tablespoons chopped fresh coriander
  • 4 tablespoons natural yogurt

Heat the oil in a nonstick frying pan, add the onion, garlic and red pepper and stir-fry for 3–4 minutes until softened.

Add the spices and continue to fry for 1 minute, then add the chicken and cook for 2 minutes until browned all over. Add the rice to the pan and stir to combine.

Stir in the chicken stock and apricots, cover tightly and simmer for 15 minutes until the rice is cooked through and the chicken is tender. Leave to stand, covered, for 5 minutes.

Scatter over the coriander and top each serving with a spoonful of yogurt. Serve immediately.

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