2 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 tbsp medium curry powder
1 tsp ground turmeric
450g/1lb skinless, boneless cooked chicken, cut into strips
340g/12oz/1½ cups basmati rice
salt and ground black pepper
a pinch of saffron
50g/2oz/⅓ cup sultanas (golden raisins)
225g/8oz tomatoes, chopped
coriander (cilantro) to garnish
1 Heat the oil in a large heavy-based pan over a medium heat. Add the onions and garlic and cook for 5 minutes or until tender. Remove half the onion mixture and put aside.
2 Add the curry powder and turmeric and cook for 1 minute. Stir in the chicken and cook for 4 minutes or until browned.
3 Stir in the rice, then add 900ml/1½ pints/3⅔ cups boiling water, some salt and the saffron. Cover and bring to the boil. Reduce the heat to low and cook for 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Stir in the reserved onion mixture, the sultanas and tomatoes. Cook gently for 5 minutes to warm through, then serve garnished with coriander.