Chicken Biryani

• 1 1/3 lbs bonelss chicken thighs, trimmed, chopped
• 1/3 cup korma curry paste
• 2 tbsp vegetable oil
• 1 None large yellow onion, thinly sliced
• 1/2 cup basmati rice
• 1 lbs pumpkin, peeled, cut into 1/2 inch pieces
• 1/2 cup chicken stock
• 5.25 oz frozen peas
• 1/8 cup dried currants or raisins
• 1.5 oz cashews, to serve
• None None Cilantro, to serve

1. Toss chicken in half the curry paste to coat. In a large frying pan, heat half the oil over moderately high heat. Cook chicken, in batches, 2-3 mins or until browned; remove from pan.
2. In a large saucepan, heat remaining oil. Add onion and cook, stirring, 5 mins or until soft. Stir in remaining curry paste and cook 2 mins. Add rice and pumpkin and stir to coat rice in curry paste. Add stock; bring to a boil. Arrange chicken in a single layer over rice. Reduce heat. Simmer, covered, 12 mins (don't lift lid).
3. Add peas and currants or raisins to pan. Cover and let stand 10 mins (don't lift lid). Spoon into serving dishes. Serve sprinkled with cashews and cilantro.

chicken thighs, curry, vegetable oil, yellow onion, basmati rice, pumpkin, chicken stock, frozen peas, raisins, cashews, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/27597 (may not work)