This recipe is based on a recipe by Eb who writes the Easy Peasy Foodie blog. https://www.easypeasyfoodie.com/
I made a number of changes, but her spice to rice ratio is right for us. - Alexandra
1 tablespoon olive oil
1 onion sliced
1 red pepper sliced or 3 carrots sliced thin
3 cloves garlic crushed or grated
1 teaspoon chili flakes (or to taste)
2 teaspoons cumin
3 teaspoons garam masala
2 teaspoons turmeric
14 oz cooked chicken cut and torn into 1/2-1 inch pieces
1 1/2 c basmati rice
Salt and black pepper to taste go easy on salt if you use chicken broth.
1 13 oz can coconut milk
1 1/2 to 2 c water or chicken stock if you prefer. You may need to add more as this cooks.
3/4 c frozen peas
2 tablespoons fresh cilantro plus extra for garnish
Instructions
Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned. I used the big diameter skillet.
Add the garlic, chili and spices and fry for 2 minutes.
Add rice, coconut milk and water or chicken broth and bring to the boil.
Put a lid on the frying pan and turn the heat to very low, simmer for 10-12 minutes or until rice is done. You can squish a couple of rice grains with your fingers to verify. Then add the chicken and frozen peas, stir and replace the lid.
Turn off heat, leave lid on for 5 minutes or more (to be sure the chicken and peas are hot through.)
Finally stir in the 2 tablespoons of chopped fresh cilantro.
Sprinkle extra cilantro on top and serve with naan.
-k