The Spice Club Seasoned Chicken with Rice

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 700 g chicken thigh fillet, cut into 3-4 cm pieces
• 1 small red onion, thinly sliced ​​(about 200 g)
• 1 clove garlic, finely chopped
• 4 tsp The Spice Club indo
• 300 g basmati rice, rinsed until the water runs clear
• 700 ml chicken stock, reduced salt
• 40 g raisins
• 40 g roasted pistachios, coarsely chopped
• 40 g flaked almonds (optional)
• 2 tablespoons finely chopped coriander (optional)

Step 1: Bake the chicken

• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium heat.
• Add the chicken pieces and fry until golden brown on all sides for about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 2: Fry onions and garlic

• Add the remaining butter and olive oil to the same pan.
• Fry the red onion for 3-4 minutes until soft. Then add the garlic and fry for another minute.

Step 3: Add herbs

• Sprinkle The Spice Club indo over the fried onion and garlic. Stir everything well and fry for 1 minute to release the flavors.

Step 4: Add rice and stock

• Add the washed basmati rice to the pan and stir it into the onion and curry mixture. Pour in the chicken stock and bring to the boil.
• Once boiling, reduce heat to low, cover and simmer for 20 minutes, until rice is cooked and stock has been absorbed. Add more water and cook for longer if rice is not cooked.

Step 5: Add chicken and raisins

• Add the fried chicken and raisins to the rice and gently mix together.
• Cover the pan and leave on low heat for another 5 minutes to allow all the flavors to blend well.

Step 6: Garnish and serve

• Remove the pan from the heat and sprinkle the chopped pistachios and flaked almonds (if using) over the rice.
• Garnish with the finely chopped coriander.
• Serve the chicken curry rice immediately.