2 cups Sunwhite Basmati/long grain rice, cooked
6 chicken thighs, skin on
2 tablespoons vegetable oil
1 large onion, finely sliced
2 tablespoons curry powder
2 cups chicken stock
250 g frozen peas
Salt and pepper
Heat the oil in a large pot and fry the chicken thighs skin-side down for 10 minutes or until the chicken is golden in color and the skin is crispy.
Add the onion and cook for 5 minutes until the onion becomes tender.
Add the rice, chicken stock, curry powder, salt and pepper. Bring to a boil.
Add the beans, lower the heat, cover the pot and cook for half an hour until the rice is cooked well and the liquids have run almost dry.
Let it cool for a couple of minutes. Serve with bread.