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Curried Chicken And Hazelnut Pilaf

  • 15 minutes
  • 20 minutes
  • 4
Curried Chicken And Hazelnut Pilaf

Jazz up a bought precooked chicken with this easy idea.


  • 8 baby onions, peeled and halved
  • 2 tsp minced garlic
  • 1½ tblsp curry powder
  • 2-3 stalks celery, sliced
  • ¾ cup apricots, sliced
  • 1½ cups long grain rice
  • 2¼ cups chicken stock
  • ½ a roast chicken
  • ¾ cup toasted chopped hazelnuts
  • handful of chopped celery leaves or parsley
  • green beans and crispy poppadoms to serve 4


  1. In a large, lidded frying pan, cook baby onions in a dash of oil until well browned.
  2. Add minced garlic, curry powder, celery, apricots, long grain rice and chicken stock. Stir, cover, and bring to the boil, then simmer for 15 minutes.
  3. Pull the meat from a roast chicken and break into pieces.
  4. Add the chicken pieces and hazelnuts to the pan. Cover and cook a further 1-2 minutes until the chicken is warmed through.
  5. Season and toss through a handful of chopped celery leaves or parsley. Serve with green beans and crispy poppadoms.

Cooks Tips

- To enjoy low-fat poppadoms, cook 3-4 poppadoms in the microwave for 1-1½ minutes on 100 per cent power. Keep an eye on them as, depending on your microwave, the poppadoms may take longer or less time.

- If you do not have scented olive oils, which do add extra zing here, use olive oil mixed with the grated rind of either a lemon or orange.

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