- 1 hour 30 mins cooking time
Mix together the marinade ingredients and the chicken and leave for a minimum of an hour. Preferably overnight.
In a sieve, wash the rice until the water runs clear.
Melt 30g of Lurpak® butter and cook the marinated chicken over a medium heat for 10 minutes until well coloured. Remove and set aside.
Wipe the pan clean of any burnt bits and then melt the second 30g of Lurpak® butter and fry the onions, garlic and ginger until golden. Stir in the rice and the spices and cook for a further minute. Add the chicken back in the pan and cover with the chicken stock. Cover with a tight-fitting lid and bring to the boil. Lower the heat to a minimum and cook the rice for another 10 minutes.
Turn off the heat and let the rice steam for 10 minutes. Stir in the chopped coriander and serve garnished with the mint leaves, coriander leaves and chopped cashew nuts.