Chicken, aubergine and pea pilaf

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4


1½ tbsp sunflower oil
1 small onion, chopped
1 essential Waitrose aubergine, cut into 1.5cm pieces
6 essential Waitrose British chicken thigh fillets, cubed
2 tbsp Patak’s mild curry paste
250g essential Waitrose long grain rice
500ml chicken stock
150g essential Waitrose frozen garden peas
3 tbsp chopped dill


1. Heat 1 tbsp oil in a pan and sauté the onion and aubergine until golden, about 8 minutes. Set the vegetables aside and add the remaining oil to the pan with the chicken pieces; season and fry for 5 minutes until browned. Return the onion and aubergine to the pan.

2. Add the curry paste and rice; stir for 1 minute, then add the stock. Bring to the boil, then reduce the heat to a slow simmer. Cover and cook for 10 minutes, then add the peas and cook, covered, for a further 5 minutes. Take off the heat and set