Adam Liaw’s easy baked chicken pilaf

• 500g chicken thigh fillets, cut into 4cm pieces

• 1 tbsp curry powder

• ½ cup yoghurt

• 3 tbsp butter or ghee

• ½ cinnamon stick

• 1 large brown onion, finely sliced

• 3 garlic cloves, finely sliced

• 1 tsp grated ginger

• 1 tomato, diced

• 3 large green chillies, stems removed

• 400g basmati rice

• 1 litre chicken stock

• 1 tsp salt

• 2 tbsp roughly chopped coriander

• ½ red onion, thinly sliced

Method

1. Step 1

   Combine the chicken with the curry powder and yoghurt and season well with salt and black pepper. Set aside for at least 15 minutes.

2. Step 2

   Heat your oven to 180C fan-forced (200C conventional). Heat a large, lidded casserole dish over medium heat and add the butter or ghee. Add the cinnamon stick, then fry the onion until golden brown. Add the garlic and ginger and fry for a minute, then add the chicken and its marinade and fry for 5 minutes. Add the tomato and whole green chillies, then the rice, stock and salt. Bring to a simmer, cover and transfer to the oven for 30 minutes.

3. Step 3

   Remove the casserole from the oven and fluff the rice with a spatula. Scatter with coriander and sliced red onion.