I have tried this with whole drumsticks and wings, and it's taken more time in the oven, so bear this in mind if you do find yourself with a bulk buy pack from the freezer you want to use up.
Serves 6-8
750g mixed chicken breast and thigh fillets, cut into 3cm pieces
75g ghee or 2 tbs oil
2 x 5cm cinnamon quills or 10 pieces cassia bark
10 cloves
10 green cardamom pods
2 bay leaves
6 garlic, finely chopped
10cm piece ginger, finely grated
2 large onions, halved thinly sliced
1 tbs coriander seeds, roasted, ground
2 tsp cumin seeds, roasted, ground
1 tsp freshly grated nutmeg
1/2 tsp kashmiri or regular chilli powder
400g fresh or canned chopped tomatoes
1 tsp ground turmeric
2 cups (400g) basmati rice
12 curry leaves
Chopped coriander leaves, to garnish
Preheat the oven to 180 deg C.
Season chicken lightly with salt and pepper. Melt ghee in a large, flameproof casserole over medium-high heat. Add the cinnamon, cloves, cardamom and bay leaves and sizzle for a few seconds until aromatic. Reduce heat to medium-low, add garlic and ginger and cook gently for 2-3 minutes. Add onion and cook, stirring occasionally, for 15 minutes or until very soft and lightly golden. Add ground coriander and cumin, nutmeg and chilli and fry for a further 2 minutes.
Stir in chicken and cook for 5 minutes or until lightly coloured all over.Add tomato, turmeric, 2 cups (500ml) water, 2 tsp salt and 1 tsp pepper and bring to a gentle simmer. Stir in rice and curry leaves. Bring back to a vigorous boil, stir once, then cover with a tight-fitting lid. Transfer to the oven and bake for 20 minutes or until rice is tender and chicken is cooked through. (You could do this on the stove if you can maintain a constant low heat).
Remove pilau from the oven and stand for 5 minutes, then fluff it up with a fork. Serve sprinkled with chopped coriander.
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