Published Thursday, 14 March, 2013 by Jenny
Serves 3-4 depending on the amount of rice cooked
1. Place a frying pan and pot on the heat. Place oil in them both keeping them both on a low heat.
2. Chop up both onions and the garlic clove and half the onions and the garlic clove in the pan. Leave them to fry for around 3-4 minutes while you prepare the rice.
3. Firstly place the rest of the onion in the pot. Measure out the correct amount of rice i.E. 9 fl/oz for three people. Then boil the kettle and measure out double the amount of water than there is of rice. In a measuring jug, add the chicken stock cube and stir until it dissolves.
once the onions are fried add the rice into the pot and mix around in the oil already in the pan.
then add the water. Stir the rice once. Add a teaspoon of salt (two if it is a lot of rice). Place on a low heat with a lid and leave it to simmer for 15 minutes.
it is important that the rice is not stirred again or over cooked as it will go starchy.
4. After the rice has been on for 20 minutes, take it off the heat and place a tea towel over the top to collect the steam. This keeps the rice nice and fluffy.
5. Continuing with the sauce, chop up the chicken and place it in the frying pan. Sprinkle on a little pit of salt. Make sure the pieces of chicken is cooked the whole way through and a nice white colour.
6. Then, add the the whole jar of butter chicken sauce. Along with this add approx. Two table spoons of creme fraiche (this is optional but adds to the taste). This has to be stirred every so often for 15 minutes until heated though.