ONE POT winter wonders

INDIAN CHICKEN PILAF

SERVES 4-6 PREP AND COOK: 40 MINS

1.2kg chicken thigh fillets
1 large onion, finely chopped
3 cloves garlic, crushed
1½ cups basmati rice
2 tsps curry powder
2 tsps ground cumin
3½ cups chicken stock
⅓ cup sultanas
1 cup dry roasted cashews

1 Trim and discard fat from thigh fillets. Cut into 3cm pieces.

2 Heat an oiled large, deep frying pan over a medium to high heat. Add chicken in three batches. Cook, stirring occasionally, for about 4 minutes, or until browned. Transfer to a medium bowl.

3 Heat same hot pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft.

Return chicken and any juices to pan. Add rice,